Black Bean Quesadilla
Ingredients:
- 2 (10-inch) flour tortillas
- 1 can black beans (I prefer reduced-sodium)
- 1/2 cup medium salsa OR 1/2 cup diced tomatoes w/ green chilies
- 1/2 cup white corn (from frozen, zapped for 2 minutes in the microwave - next time I want to try it with Trader Joe's Fire-Roasted Corn, but I didn't have any on hand last night)
- 1-2 dashes cayenne pepper (alter to your own spice tolerance)
- 1/2 tsp. cilantro
- 3/4 cup reduced-fat Mexican cheese blend, shredded
Before assembling your quesadilla, wipe down the inside of your quesadilla maker with a damp cloth. Spray both heating plates with cooking spray (I prefer using my Misto® olive oil sprayer). Close the lid and plug-in the appliance to begin heating up.
Combine black beans, salsa/tomatoes, corn, cayenne pepper, and cilantro in a small bowl.
Lay 1 tortilla on a flat surface and spread filling over it (you will likely have some leftover filling, but don't over-fill or it will leak out during the grilling process). Sprinkle shredded Mexican blend cheese over top of the filling. Once the indicator light on the quesadilla maker shows that it is preheated, open the lid and transfer the tortilla with toppings onto the bottom heating plate.
Top with 2nd tortilla, close lid, and cook for approximately 5 minutes. When done, transfer the quesadilla to a plate and serve with sour cream, remaining salsa, and avocado/guacamole.
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| So, I went a little overboard with the salsa, but it was still tasty despite being a bit messy! |
