Saturday, July 17, 2010
Black Bean and Pepper Quesadillas
1 19 oz can of black beans, rinsed
1 chopped bell pepper (red, orange or yellow- or a combination)
1 cup grated chedder cheese
1/2 cup salsa
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic or onion powder
1/4 tsp salt
6 large whole wheat tortillas
In a large bowl, mash up the black beans. Stir in peppers, cheese, salsa and spices until fully combined. Spread onto one half of a tortilla, then fold in half. Repeat with remaining tortillas until all the filling has been used. Cook the quesadillas on a large non-stick skillet or electric frying pan on medium heat, until golden brown, then flip and repeat on the other side. Cut tortillas into quarters with a pair of kitchen scissors. Serve with sour cream, salsa and/or guacamole.
I made these during our brief heat wave. I usually bake my quesadillas, but this time it was just too hot to turn on the oven, so I decided to cook them on the stove top. This worked really nicely. I also came across the idea of cutting them with scissors to make nice clean lines, instead of using a knife or pizza cutter that can tear them and make a mess. I wish I had learned of this sooner! I'm definitely using scissors from now on for my quesadillas.
Tony and Bennett thought these were very tasty. Bennett especially liked dipping them in guacamole. Cole wasn't very fond of them. I tried giving them to him again in his lunch the next day but when he got home he told me 'I didn't eat the quesadilla Mommy, it was yucky.' Oh well, I tried.