Thursday, June 23, 2011

Black Bean Quesadillas

Serves 4

1 can (15oz) black beans, rinsed
½ cup shredded cheese (preferably Monterey Jack)
½ cup salsa
4 (8") tortillas (ideally whole-wheat)
2 tsp vegetable oil
1 ripe avocado, peeled and sliced

In a bowl, mix together the beans, cheese and half of the salsa. Place the tortillas flat on a work surface and spread with ½ cup of the bean/cheese filling. Then fold the tortilla in half and gently press down to spread out the mixture evenly.

In a large skillet, heat the vegetable oil and cook the tortillas on each side until lightly browned, about 2 minutes each side. Serve with the remaining salsa and the cut up avocado and a tossed salad.

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