“Hot ‘N Crunchy” Black Bean Quesadillas

In high school, my friends and I would go to TinStar and get their yummy black bean quesadillas ALL. THE.TIME. Super cheesy, greasy and yummy all around. Of course they use flour tortillas, so I haven’t indulged in quite awhile since going gluten free over 2 years ago. In memoriam and in an attempt to branch out from the average ground beef taco night, I’ve been experimenting with a little version of my own quesadillas. These are super simple and yummy, but beware, they can make your house smoke up like a chimney! They are also a great way to use up leftover meat.

INGREDIENTS:

1 can of black beans
½ cup of diced white onion
1 tsp of cumin
1 tsp of paprika
1 jalapeño, seeds removed and diced
Salt and pepper to taste
2 tablespoons of chopped cilantro
1 cup of shredded or freshly grated cheese (I use a mexican blend, but you can use your cheese of choice)
2 tablespoons of olive oil (+ a little extra if the tortillas soak it up)
10 soft corn tortillas
1 avocado, sliced
Salsa or pico
Sour cream

Optional: Cooked protein of choice (chicken, shredded pork, etc.)

DIRECTIONS:

  1. Cook or heat up black beans in a small sauce pan and drain.
  2. In a mixing bowl, combine the beans with the onion, jalapeño, chopped cilantro and spices. Optional: Add some cooked and chopped protein of your choice if you wish, such as chicken or shredded pulled pork. Great way to use leftovers!
  3. In a cast iron skillet (you can use a regular non-stick skillet, but the cast iron helps give the quesadillas a little extra crunch), heat up the olive oil over medium-high heat.
  4. Once the oil is nice and hot, add one corn tortilla at a time to the skillet, letting it heat up for about 30 seconds.
  5. Then, add a heaping spoonful or two of the bean mixture to one half of the corn tortilla and sprinkle with shredded cheese on top.
  6. Use a spatula to carefully fold the other half of the tortilla on top of the bean filling. Be careful as the mixture can spill out easily and burn in the skillet. Press down firmly while the cheese melts to make the quesadilla stick together.
  7. Once the cheese has melted and the bottom side of the taco starts to get brown and crispy, carefully flip the taco over using your spatula and crisp the other side, for approximately 2 or so minutes. I like mine brown and crispy.
  8. Serve the quesadillas with salsa or sour cream for dipping or a few salted slices of avocado (my favorite).

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