There are endless possibilities for quesadilla fillings. I concocted this one with stuff I already had in my kitchen because I was too lazy to go to the store. They passed the picky husband test and they were surprisingly filling. We ate them as is, but I bet they would have been even better with some salsa and sour cream.
Black Bean Quesadillas
This made enough filling for 4 quesadillas
1 shallot, minced
1 15 oz can black beans, drained and rinsed
1 15 oz can diced tomatoes, drained
2/3 c frozen corn, defrosted
1/4 c parsley, chopped
sharp cheddar, grated
8 flour tortillas
1. Saute the shallot in a small frying pan with a little bit of olive oil until soft and translucent.
2. Meanwhile, mix the beans, tomatoes, corn and parsley in a medium sized bowl. Add the shallot when you are finished sauteing it.
3. Season to taste. I started with about a teaspoon each of the spices and a half teaspoon of salt and went from there.
4. Place a tortilla on a preheated griddle (med-lo heat) or large frying pan. Sprinkle a thin layer of cheddar over the tortilla. Spoon a quarter of the filling over the cheese. Sprinkle with another thin layer of cheddar. Top with a tortilla and flip when the cheese on the bottom is melted. Once all of the cheese is melted, remove from heat, cut into wedges and eat! 🙂