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Saturday, February 16, 2013

Saturday Food Feature ~

Black Bean Quesadillas

1 can black beans, rinsed and drained
1 8 oz block monteray jack, shredded
1 c chopped cilantro, chopped
1 white onion, chopped
8 flour tortillas

For serving:
shredded romaine lettuce
chopped tomatoes
salsa
hot sauce
sour cream

In a bowl, combine beans, cheese, cilantro and onion. Set aside.
Place tortilla in heated non stick skillet sprayed with non stick spray. Spoon mixture evenly over half of tortilla and fold remaining half over mixture. Lightly press down using your spatula. Cook for a few minutes until bottom of tortilla is golden brown, then carefully flip and cook for a few more minutes until tortilla is golden brown and cheese is melted. Cut into 3 or 4 wedges and serve quesadillas with salsa, salad and spanish rice.

Original recipe and photo via epicurious.com

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