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. Does this Spark an idea?
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
Instructions
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Stir in the tequila and 1/4 tsp. salt. Cook for 30 seconds, then remove from heat.
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Place a cast-iron griddle or large skillet over medium heat. Have a tortilla ready on a large plate.
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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.
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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.
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Let the tortilla brown in spots and then turn it over and press evenly. Both sides of the tortilla should be browned and crispy.
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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.