Black Bean Quesadillas
These satisfying quesadillas take just 15 minutes to make. We like them with black beans, but pinto beans work well too. If you like a little heat, be sure to use pepper Jack cheese in the filling. Serve with: A little sour cream and a mixed green salad.
- 1 15-ounce can black beans, rinsed
- ½ cup shredded Monterey Jack cheese, preferably pepper Jack
- ½ cup prepared fresh salsa (see Tip), divided
- 4 8-inch whole-wheat tortillas
- 2 teaspoons canola oil, divided
- 1 ripe avocado, diced
|Active 15 min||Ready in 15 min|
- Combine beans, cheese and ¼ cup salsa in a medium bowl. Place tortillas on a work surface. Spread ½ cup filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
- Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 2 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Serve the quesadillas with avocado and the remaining salsa.
Tip: Look for prepared fresh salsa in the supermarket refrigerator section near other dips and spreads.
Black Bean and Corn Quesadillas
- 2 teaspoons olive oil
- 3 tablespoons finely chopped onion
- 1 (15.5 ounce) can black beans, drained and rinsed
- 1 (10 ounce) can whole kernel corn, drained
- 1 tablespoon brown sugar
- 1/4 cup salsa
- 1/4 teaspoon red pepper flakes
- 2 tablespoons butter, divided
- 8 (8 inch) flour tortillas
- 1 1/2 cups shredded Monterey Jack cheese, divided
Prep: 10 min Cook: 30 min Ready in 40 min
- Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
- Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.
Tip: Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Chicken Club Quesadillas
Quesadillas make a quick and easy weeknight meal that you can have done in a snap. Many times I make them for dinner, but I also make them at lunch when it’s just me and my so too. Last night, I wanted to take all those flavors I love about a classic club sandwich and incorporate them in a cheesy quesadilla. Instead of deli meats, I used cooked chicken and bacon. Doesn’t bacon just always make everything better? I cooked the chicken in the bacon fat too so it was especially good. Then I used fresh ripe tomatoes, hass avocado and sweet vidalia onions along with lots of shredded Monterrey and Colby cheese to make these oogey gooey kid and adult approved quesadillas.
- 1 lb boneless skinless chicken, cut in strips
- 6 strips bacon, cooked crisp and crumbled
- 2 tomatoes, chopped
- 1 hass avocado, chopped
- a bunch of Italian parsley, finely chopped
- 1/2 sweet onion, chopped
- the juice of 1/2 a lemon
- salt and pepper
- 1 cup Colby and Monterrey shredded cheese
- flour tortillas
- olive oil
- Cook bacon until crisp and set aside. Salt and pepper sliced chicken and add to skillet with bacon fat. Cook until browned and remove from pan.
- Add chopped tomatoes, avocado, onion, parsley and lemon juice to a large bowl. Add salt and pepper. Toss.
- Preheat oven to 450 degrees. Rub olive oil on one side of a flour tortilla. Lay tortilla on baking sheet, oiled side down. Add chicken, bacon, tomato and avocado mixture. Add cheese. Top with another tortilla and rub the top of it with a little more olive oil.
- Bake at 450 degrees until lightly browned and crisp.