Until you've had my quesadilla, let me tell you, you have not tasted a quesadilla yet. Gooey, delicious, savory and full of bright flavors, my quesadilla is nothing like those sad flimsy disks yanked out of the microwave. No, mam. Served with a big old dollop of sour cream, cilantro or salsa (or all three mixed together...did I just blow your mind?) this will become a weeknight staple, like it has in my casa. Keep reading to check out the full recipe. File as addicting.
- 2 flour tortillas
- 1/2 can of black beans (I'll usually just heat up the whole can and save the other half in the fridge for another meal)
- 1/4 of red onion, sliced
- 1/2 red bell pepper, sliced into strips
- Salt and pepper
- Olive or canola oil
- Handfull of grated sharp cheddar cheese (or Monterey Jack if you're feeling less zingy)
- Any sliced chicken, steak or pork from another meal (I love it with some roasted chicken pieces)
- Few sprigs of cilantro, sour cream or salsa for dipping
- Heat up the black beans in a small pot on low heat, covered.
- While the black beans are cooking, slice up the peppers and onions.
- Throw the onion and pepper mixture in a medium hot pan (large enough for your quesadilla in a minute) with a enough oil to coat the bottom of the pan. Sprinkle with some salt and pepper and saute them until they're a little burnt on the edges (which is how I like em)
- While the onions and peppers are sautéing, grate your cheese and get together any meat you want to put in the quesadilla.
- When the black beans are heated up, set aside about half of the liquid and crush the remaining beans with a fork. Add the liquid back to the crushed beans to form a thick bean paste.
- Don't forget to remove the onions and peppers from the heat! And lower it just a touch while you assemble the quesadilla. Wipe down the pan with a paper towel.
- Assemble the quesadilla on a plate- first the black bean paste, then the peppers and onions, meat and finally the cheese.
- Pour a touch of oil into the pan, and slide that quesadilla on in.
- Saute on both sides on medium low heat until the cheese is melted and it smells too good to bear. Serve with your favorite condiments and enjoy!
[Image via: Charleston Mag, recipe via my brain]