We had these quesadillas for lunch today. They’re pretty easy to make, and we had all the ingredients just kicking around the house, so it was a fairly simple operation. First I made the pico de gallo–this is a delicious fresh salsa. Chop a tomato, half an onion, a handful of cilantro and toss together with half a lime, squeezed, and a little salt. Let sit to meld.
To make the quesadillas, we opened and drained a can of black beans. We put them in a small saucepan over medium heat with half a small onion, maybe less, chopped, and half a teaspoon of cumin. They cooked for five or so minutes, heating through and softening up.
Put a tablespoon of oil in a large skillet. Heat over medium-high. Carefully drape half a flour tortilla (8″ burrito size in this case) in the skillet. Add a couple of tablespoons (or 3 or 4) of grated cheddar, and some of the beans. Fold and allow to sizzle away until toasty. Then flip.
That’s all there is to it, and the results are just delicious.