Cumin Black Bean and Cheese Quesadillas
 
Cook time
Total time
 
Author:
Serves: 4
Ingredients
Quesadillas
  • 1 15-ounce can of black beans,  drained and rinsed
  • ½ of a jalapeno, chopped
  • 1 garlic clove, chopped
  • ½ tsp salt
  • 1⅓ cup grated cheese ( I used cheddar, but I imagine Monterey Jack would be awesome here too).
  • 4 flour tortillas
  • neutral oil, such a grapeseed or vegetable oil.
Pico de Gallo:
  • 3 tomatoes (pulp and seeds removed), chopped
  • ½ of a jalapeno, chopped
  • ¼ cup onion, finely chopped
  • 1 tbsp chopped cilantro
  • ½ tsp salt
  • Optional toppings: sour cream and chopped green onions
Instructions
Pico de Gallo:
  1. Combine all ingredients (tomatoes, jalapeno, onion, cilantro and salt) in a small bowl and stir. Set aside.
Quesadillas:
  1. Heat a pan over medium heat with enough oil to coat the bottom. Once hot, add the jalapeno and garlic and saute for about 1 minute or until fragrant. Add the black beans. Saute for another 3-4 minutes or until heated through.  Add the salt and stir to combine. Using a food processor or a immersion blender, puree the bean mixture until smooth.
  2. Spread about ¼ cup of the black bean puree on half of a tortilla, top the black beans with ⅓ cup of cheese. Fold the tortilla over. Repeat with the remaining tortillas.
  3. Heat a skillet or griddle over medium heat. Add a teaspoon of oil to to the pan. Once hot add a quesadilla and cook until golden about 2-3 minutes. Turn over and cook the other side until golden, about 2 minutes. Repeat with the remaining quesadillas. Serve with pico, green onions, and sour cream.
Recipe by Cooks and Kid at https://cooksandkid.com/blackbean-and-cheese-quesadillas/