May 12, 2010

Black Bean Quesadillas

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32 ratings

Prep time: 10 minutes
Baking time: 10 to 12 minutes
Servings: 8

Grandma Rosa always made these delicious quesadillas as a special snack on Saturday afternoons.

Ingredients

4 (8-inch) flour tortillas
3/4 cup (3 ounces) shredded Monterey Jack or Cheddar cheese
1/2 cup canned black beans, rinsed and drained
2 green onions with tops, sliced
1/4 cup minced fresh cilantro or 4 teaspoons ground coriander
1/2 teaspoon ground cumin
1/2 cup salsa
2 tablespoons plus 2 teaspoons sour cream

Directions

1

Preheat the oven to 450F. Spray large nonstick baking sheet with cooking spray.
2

Place 2 tortillas on prepared baking sheet; sprinkle each with half of the Monterey Jack.
3

Combine beans, green onions, cilantro and cumin in small bowl; mix lightly.
4

Spoon bean mixture evenly over the Monterey Jack; top with remaining tortillas. Coat tops with cooking spray. Bake until cheese is melted and tortillas are lightly browned, 10 to 12 minutes.
5

Cut each tortilla into quarters; top each of the tortilla wedges with 1 tablespoon salsa and 1 teaspoon sour cream. Transfer tortilla wedges to serving plate.

Grandma's Secret Trick

Grandma knew how to tell which herbs at the market were the freshest. She would buy cilantro that had a bright color and a fresh scent. She stored excess cilantro wrapped in a slightly damp paper towel and sealed in a plastic bag for up to 5 days in the refrigerator.