My Favorite Bean Quesadilla Recipe

Bean Quesadillas 

            

So this is one of my go-to dishes when we can’t figure out what else to eat, or we don’t feel like cooking a huge meal. It works for lunch or dinner, and it is stupidly easy to make.  It is kind of messy to put together, so don’t make this in your formalwear. And the beauty of it, you can make it whether you’re a meat eater or a vegan…just choose vegetarian ingredients if you prefer.

What you need:

• 1 can Re-fried Beans
• 1 can Black Beans
• 1 Bell Pepper (color is your choice)
• 1 Medium-size Onion
• 1 Medium-size Tomato
• 1 package Shredded Mexican Cheese
• 4-5 8” Flour Tortillas
• Olive Oil Cooking Spray

First, warm the refried beans and black beans in separate saucepans. Heat on medium until they are good and hot. Stir the refried beans frequently to avoid sticking and burning.  While the beans are heating up, prep the fillings.

Chop the onion, pepper and tomato into small cubes. Cubes should be about ¼ inch or so…not too big and not too small.  You can cheat here, especially if you are rushed, by using one of those pre-cut packages of onion and pepper (found in your grocer’s produce section), and a can of diced tomato (well drained).

Once the beans are heated remove them from the heat to stop the cooking process. 

Build your quesadillas:

• Lay out a tortilla and sprinkle some of the cheese on one half of it, being careful to leave about ½ inch of space between the cheese and the edge of the tortilla.
• With a soup spoon, place three dollops of re-fried beans centered on the half of the tortilla that is covered in cheese.  The dollops should be a little more than 1 standard measuring tablespoon in size. 
• Spread a spoonful of black beans over top of the re-fried beans, being careful to drain any liquid first.
• Sprinkle about one spoonful each of the onion, pepper and tomato over the beans.
• Sprinkle some more of the cheese over top of everything.
• Fold the clean half of the tortilla over the beans and line up the edges.
• Hold the edge with one hand while gently pressing down in the middle of the tortilla. Your objective here is to spread all of those ingredients to almost the edge of the tortilla all around, making the whole thing flat.  The finished quesadilla should be anywhere from ¼ - ½ inches thick, maybe a little more, depending on how many ingredients you used.

Cook:

Heat up a non-stick frying pan on medium/medium-high heat, and spray it with olive oil-based cooking spray.  Lay one of the quesadillas in the pan (two if your pan is large enough), and spray the top with a little cooking spray...don’t overdo it, just a little.  Let the quesadilla toast on one side, then flip it and toast the other side.  The cheese should be melted on the inside. Repeat for as many quesadillas as you have made.

Enjoy!  I like spreading a little jalapeño sauce on top of mine.