Black Bean Quesadillas
 
 
Ingredients
  • 1 15 ounce can black beans, rinsed and drained
  • ¼ cup chopped onion
  • 1 garlic clove
  • 1 tablespoon lime juice
  • 2 tablespoons fresh cilantro, lightly packed
  • ¼ teaspoon cumin
  • ¼ teaspoon chili powder
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • colby jack cheese, shredded
  • flour or rice tortillas
Instructions
  1. To make the black bean spread, combine the black beans, onions, garlic, lime juice, cilantro, cumin, chili powder, salt, pepper, and 1 tablespoon water in a food processor. Process until beans are creamy and smooth, adding another tablespoon of water only if necessary. Season with additional salt and pepper if desired.
  2. Spread a layer of the black bean mixture on top of the tortilla, top with cheese, and then another tortilla. Heat both sides on a buttered griddle or pan over medium heat for 2-3 minutes per side, until cheese is melted. Let cool for one minute before cutting into wedges. Serve with guacamole and salsa.
Notes
adapted from The Ski House Cookbook by Tina Anderson and Sarah Pinneo
Recipe by at https://dev.gatheranddine.com/black-bean-quesadillas/