Jon is finished with school, which means he’s back in action in the kitchen! I didn’t realize how much I missed it. Yesterday, he prepared these Black Bean Quesadillas from Gourmet magazine. They are extremely simple to make and packed with flavor. The salsa is simple too and gave Jon a chance to use his new emulsifier. We sliced up some avocados and served them on top. Yummy!
If you’re looking for a quick week-night meal, this is it!
- 1 (19-ounce) can black beans, rinsed and drained
- 1 (8-ounce) bag mixed grated “taco cheese”
- 1 1/4 cups chopped cilantro, divided
- 1 cup chopped white onion, divided
- 8 (10-inch) flour tortillas
- 1 tablespoon vegetable oil, divided
- 2 large tomatoes, quartered
- 1 to 2 teaspoons Sriracha
Heat dry grill pan over medium heat until hot.
Toss together beans, cheese, 3/4 cup cilantro, and 1/2 cup onion. Divide mixture evenly over half of each tortilla (about 1/2 cup each), then fold tortillas in half.
Brush 1/2 tablespoon oil on grill pan, then cook 4 quesadillas, turning over once, until golden and cheese is melted, about 4 minutes total. Repeat with remaining 1/2 tablespoon oil and 4 quesadillas.
Meanwhile, pulse tomatoes, Sriracha, 1/2 teaspoon salt, 1/4 teaspoon pepper, and remaining cup each onion and cilantro in a food processor until coarsely chopped. Serve salsa with quesadillas.
Here’s an extra treat. The next morning, the leftovers make amazing Black Bean Breakfast Burritos. Whisk the bean mixture with 2 eggs, scrambled in the skillet, place inside the flour tortilla, and place in a heated skillet until slightly browned on both sides. I served mine with sliced avocado and Sriracha. Scrumptious!