Black Bean Quesadillas

Easy Black Bean Quesadillas

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.

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2 responses »

  1. Hi, I inadvertently came upon your web site and Love It…it is so much fun to read all your great recipes, etc., thanks so much, ethel (from staten island, ny).

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