Black-Bean Quesadillas


This are terribly easy to make and really outstanding for a mid-week dinner. I also add shredded left over chicken to these, if you are not so up on all the beans. The salsa is amazingly simple and delicious.

Adapted from Gourmet | September 2007

Makes 4 so I doubled this recipe.

1 (19-ounce) can black beans, rinsed and drained 1 (8-ounce) bag mixed grated Mexican cheese mix 1 1/4 cups chopped cilantro, divided 1 cup chopped white onion, divided 8 (10-inch) flour tortillas 1 tablespoon vegetable oil, divided 2 large tomatoes, quartered 1 to 2 teaspoons hot sauce sugar to taste sour cream (optional)

Note: You are dividing the cilantro, onion to use in the making of the salsa.

Equipment: a ridged grill pan (preferably cast-iron) with a weight. Our pan comes with one.

Heat dry grill pan over medium heat until hot.

Toss together beans, cheese, 3/4 cup cilantro, and 1/2 cup onion. Divide mixture evenly over half of each tortilla (about 1/2 cup each), then fold tortillas in half. Brush 1/2 tablespoon oil on grill pan, then cook 4 quesadillas, turning over once, until golden and cheese is melted, about 4 minutes total. Repeat with remaining 1/2 tablespoon oil and 4 quesadillas.

Simple great salsa: Meanwhile, pulse tomatoes, hot sauce, 1/2 teaspoon salt, 1/4 teaspoon pepper, and remaining cup each onion and cilantro in a small food processor or blender until coarsely chopped. I add 1-2 Splenda packets to taste as sometimes the tomatoes are bitter. Serve salsa with quesadillas.


Top quesadillas with salsa and a dollop of sour cream.