Bean & Cheese Quesadilla Recipe (for 1 quesadilla)

• Tortilla, 12″ – 2 each
• Cheese, your choice – ½ cup
• Black beans, canned, drained – ½ cup
• Cilantro, minced – 1 Tablespoon
• Lime juice, fresh  – ¼ lime
• Salsa (optional, but recommended) – 2 Tablespoons
• Oil, as needed

Heat a heavy-bottomed skillet over low heat while you’re prepping (5 min)

Drizzle a small amount of oil (enough to lightly coat the pan) into the preheated skillet.

Drop the tortilla flat into the pan; increase heat to medium-low. Top tortilla with cheese, beans, cilantro and second tortilla. Let sauté slowly so the cheese melts and the tortilla begins to brown, 3-5 minutes. Carefully flip the quesadilla to cook the B side. (For this, use a large spatula and a few fingers – but remember it’s pretty hot!)

When the second side is done, slide your quesadilla to cutting board, if you’re sharing, and cut it into 2 to 6 even pieces.

If you’re making several batches have all your prep done before the first tortilla hits the pan, and the oven preheated to 170 degrees. Remove each finished quesadilla to a sheet pan or plate in the oven (no plastic in the oven!) and cut them all just before you’re ready to serve.
A few topping options:

Sour cream or nonfat yogurt

Salsa

Avocado, sliced (or mashed with a squeeze of lime juice – which is pretty much guacamole!)

This entry was posted on Tuesday, August 24th, 2010 at 10:24 pm and is filed under sauté, • Food is Fun •. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.