CRISPY BLACK BEAN QUESADILLAS
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CRISPY BLACK BEAN QUESADILLAS
Amy Hunter
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There are a few foods I almost always have on hand for a quick meal. Cans of beans, frozen veggies, tortillas, and cheese (you can usually find four or fives kinds of cheese in my fridge) are among them.
These are things that can come together for a quick and somewhat nutritious meal after a busy day. You know those days — they’re long, you’re tired, and the last thing you want to do is spend an hour or more cooking and cleaning up, no matter how good the meal is.
Since I don’t like to rely on takeout, I try to have a few things like this at all times, and the result is usually better than restaurant food, and it’s always cheaper.
This recipe is one of those. It’s simple, super fast, and with the right technique, delicious and satisfying. You can customize it however you like — add some leftover cooked chicken or vegetables, and whatever kind of cheese you like. I used some black beans, corn, and fresh herbs with bit of Colby Jack cheese to finish. In a avocado oil crisped tortilla, the results were better than anything you’d get in a restaurant.
The key to getting a crispy tortilla is to get your pan good and hot, add your oil, and then your tortilla. You want a pan slightly bigger than the tortilla, so it’s easier to flip. Or you can use one tortilla at a time and fold in half instead. This makes a single quesadilla, perfect for a quick lunch or dinner.
Ingredients
-
2 tablespoons Ava Jane’s Kitchen extra-virgin avocado oil
- 2 flour tortillas (white or wheat – don’t use corn)
- 1/4 cup cooked black beans, drained
- 1/4 cup corn kernels, fresh, frozen or canned (drain if canned)
- 1/4 cup shredded cheese of your choice — cheddar, jack, or Mexican blend
- 1 tablespoon fresh chopped herbs — green onions, cilantro, or both
- Salsa or sour cream, for serving
Directions
- Heat a large skillet over medium high heat. When skillet is hot add the oil, wait 15 seconds and add one tortilla to the pan. Quickly cover the tortilla with the beans, corn, cheese, and herbs in an even layer. Cover with the second tortilla and press down. Cover the pan and cook for a minute or two so the cheese melts — you don’t need a special lid for the pan, use a cookie sheet or even another pan to cover.
- When the cheese is melted, carefully flip the quesadilla. Make sure the cheese is fully melted; this keeps everything together so it doesn’t fall out. Continue cooking until browned on both sides. Transfer to a cutting board, slice into triangles, and serve with desired accompaniments.
Recipe Note
Download this recipe in easy to print PDF format: Crispy Black Bean Quesadillas