Even though I love to cook, I am always in search of something quick and easy to make on those nights that I am tired, busy or just plain at the end of my rope. These quesadillas are perfect for those days. The filling is super easy to mix up and can be made in advance. I usually make the filling and grate the cheese at Lily’s nap time so everything is ready to go at dinnertime. I leave out the cilantro because it makes us want to gag, but feel free to add it if you have it on hand. These are also great because you can add chicken if you like, but this is really a great vegetarian meal if your family doesn’t mind going without the meat.
Black Bean Quesadillas
1 (15 oz) can black beans, rinsed and drained
1 (14 ½ oz) can petite diced tomatoes
½ c. finely chopped onion
½ c. finely chopped red pepper
½ c. chopped cilantro-Ok, I know I hate cilantro, but good Lord this seems like a lot.
2 tsp. chili powder
1 tsp. dried oregano
1 tsp. ground coriander
1 tsp. cumin
½ tsp. salt
1/8 tsp. cayenne
½ tsp. black pepper
Cheese-We like to use a combination of Pepper Jack and Cheddar
1. Mix beans, tomatoes, onions, peppers, and seasonings in a large bowl.
2. Heat griddle over medium heat. Place one tortilla on griddle and top with some of the bean mixture and some cheese. Put another tortilla on top and grill until both sides are lightly browned and crispy.
3. Cut into wedges and serve with salsa, sour cream and guacamole if desired.