How to Make Black Bean Quesadillas

These vegetarian quesadillas are excellent as a substantial appetizer or a light meal. They also make a wonderful dish for informal parties. Serves six people.

Instructions

Difficulty: Easy

Things You’ll Need:

• 1 (15 oz.) can refried black beans
• 1/2 tsp. salt - divided use
• 1 large white onion - peeled and sliced thin
• 1 large red bell pepper - stemmed, seeded and cut into thin strips
• 2 tbsp. tequila
• 6 large flour tortillas
• 2 tsp. butter - if using a skillet for the tortillas
• 1 tbsp. canola oil
• 1 1/2 lbs. shredded Monterey Jack cheese
• 1 c. tomatillo salsa
• Groceries

1. Heat the beans, 1/4 tsp. salt and 2 tbsp. water in a medium-sized saucepan.
2. Using a medium-sized sauté pan, cook the onions and peppers in the oil on medium-high heat until they are soft and slightly browned.
3. Stir in the tequila and 1/4 tsp. salt. Cook for 30 seconds, then remove from heat.
4. Place a cast-iron griddle or large skillet over medium heat. Have a tortilla ready on a large plate.
5. Spread 2 or 3 tbsp. of beans evenly over half of the tortilla. Sprinkle a liberal amount of cheese over the beans and then top with some onion/pepper mixture.
6. Fold the tortilla so the bean, cheese and vegetable mixture is completely covered. If using cast-iron, place the filled tortilla on the griddle and press lightly to ensure the tortilla has good contact with the pan. If using a skillet, melt two teaspoons of butter in it, and then place the folded tortilla in the skillet and press down evenly.
7. Let the tortilla brown in spots and then turn it over and press evenly. Both sides of the tortilla should be browned and crispy.
8. Repeat with the remaining tortillas. Garnish with salsa.

Tips & Warnings

• Be sure that the quesadillas are heated enough to be crispy on the outside, so the cheese on the inside melts completely.
• A smaller version can be made with two corn tortillas.