Black Bean Quesadillas

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
    paprika
    cumin
    chili powder
    salt
    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! 🙂

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2 Comments

Filed under Mexican, rice & beans

2 responses to “Black Bean Quesadillas

  1. Hi,
    Your quesadillas look yummy! Thanks for visiting my blog! I just wanted to let you know that I posted pictures and recipes this evening for jalapeno chicken enchiladas and roasted corn salsa. They were both yummy! Please let me know if you try them out. Have a nice week! 🙂

  2. Those quesadillas look really good.

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