Crunchy Black Bean Quesadillas

Crunch Black Bean Quesadillas

Lucky for us, canned black beans are not only delicious, but they’re easy to incorporate into busy week-night meals. With their high protein content and big flavor, these meaty beans satisfy vegetarians and omnivores alike.

It’s that easy: Corn tortillas are ever so much more tasty when crisped up in some oil. Make these good and crispy and don’t worry if some of the filling escapes when turning them. It will crisp up and become even more delicious when you stuff it back inside.

Start to finish: 25 minutes
Hands on time: 25 minutes

1/4 cup olive oil
1 small onion, chopped
1/2 teaspoon ground cumin
1 15.5-oz/439 g can seasoned black beans, drained and rinsed
2 ears corn, kernels cut from cob
2 tablespoons minced cilantro
1/2 lime
1/2 teaspoon salt
Freshly ground black pepper
6 oz  Queso Fresco or other crumbled farmer’s cheese
12 corn tortillas
Diced avocado, salsa and sour cream as accompaniments

Heat a 12-inch skillet over medium high heat and add 1 tablespoon oil. When the oil shimmers, add the onion and cumin to the pan and sauté until the onion is soft, about 3 minutes. Combine the onion, black beans, corn, cilantro, juice from lime, salt, pepper and cheese in a medium bowl, mashing the beans lightly with the back of a fork.

Add 1 tbsp oil to the hot skillet, returning it to medium-high heat and lay down 1 tortilla. Fill the center with about 1/2 cup of the black bean mixture and spread the filling evenly. Top with another tortilla and cook for about 3 minutes or until the bottom is crispy. Carefully flip it over with a spatula to brown the other side for another 3 minutes. Reduce the heat if it browns too fast. You want the filling to heat up.
Transfer the quesadilla to a plate to keep warm and repeat with the remaining tortillas and filling adding more oil to the pan as needed.

Serve the quesadillas hot along with diced avocado, salsa and sour cream.

In the glass: Whether a nicely chilled Rosé from Tavel or an icy cold Dos Equis; it’s your call.

Serves 4

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Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink-full of dishes. Look for Carla on Facebook, Twitter (carlacooks), Pinterest and at ravenouskitchen.com where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.

Carla Snyder
Posted by: Carla Snyder
Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink full of dishes. Look for Carla on Facebook, Twitter (carlacooks), Pinterest and at ravenouskitchen.com where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.

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