Saturday, August 2, 2014
Black Bean Quesadillas
1 large sweet onion, cut in long thin strips
2 green peppers, cut into long thing strips
2 - 3 Tbs extra virgin olive oil
1 15 oz can of black beans
1/2 can of corn
2 Tbs of water
1 tsp chili powder (add more if you like for extra spicy)
1/2 tsp cumin
1/2 tsp oregano
salt and pepper to taste
2 cups of Mexican cheese blend, shredded
8 large flour tortillas
Heat 1 Tbs oil in skillet on medium high heat and add onions and peppers and cooked for about 5-7 minutes until peppers are slightly soft.
Combine black beans, corn, water, chili powder, cumin and oregano in small saucepan and heat. Season with salt and pepper.
Heat 1 - 2 Tbs olive oil in large skillet and let oil get hot. Lay down 1 flour tortilla and add about 2 Tbs of filling (use your judgement on amount). Flatten filling slightly with fork and cover top with cheese. Top with another tortilla and let cook about 1 or 2 minutes and flip over till both sides are slightly crisp and golden brown. Remove to plate and let cool for one minutes. Slice with pizza cutter.
Serve with guacamole, salsa and sour cream.