Black bean quesadillas

Black bean quesadillas. 

Traditionally made with corn tortillas folded over Oaxaca cheese and grilled to melt the cheese and crisp the tortillas, this dish has been changed and adapted over time to the use of flour tortillas and a variety of fillings. 

You can keep it “dry” without toppings so you can hold it in your hand or you can serve it as in this dish with toppings and eat it with a fork and knife. Either way it’s a fun and versatile dish that I love to make when I think of it. 

Ingredients:
3 cups cooked black beans, or 1 canned beans
1 cup corn kernels 
1/3 cup salsa
1 cup shredded Monterey cheese 
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and pepper to taste
4 large flour tortillas

1. In a bowl, combine black beans, corn, shredded cheese, cumin, chili powder, salt, and pepper. Mash some of this with a fork or a potato masher. 

2. Place a tortilla on a flat surface and spread an even layer of the black bean mixture over half of it.

3. Fold the tortilla in half and press down gently.

4. Heat a large skillet or griddle over medium heat. Lightly brush with olive oil.

5. Heat a skillet and cook for 2-3 minutes on each side, or until the tortilla is golden and crisp the cheese is melted.

6. Once cooked, let rest for a minute before slicing into wedges.

8. Serve warm with toppings such as salsa, guacamole, or sour cream.