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{old reliable…} Black Bean Quesadillas

By aggieskitchen |

We all have those “old reliable” recipes don’t we? The ones that we make on those nights where we just can’t or don’t want to mess with thinking about “what’s for dinner?”.

These quesadillas most definitely fall into that category in my house. I usually have the few ingredients needed for them on hand so they come together pretty much without too much fuss. And what’s even better is that I use my electric skillet to make these up two at a time, so I don’t even have to turn on the oven.

Tortillas, cheese and beans…can’t really go wrong with that.

I usually will serve these alongside some basic “fixins”…shredded lettuce and chopped tomato and hot sauce (for my hubby and I). Simple,healthy and delicious.

So tell me…what is your “old reliable”?

 

Black Bean Quesadillas
Recipe from epicurious.com

1 can black beans, rinsed and drained
1 8 oz block monteray jack or cheddar cheese, shredded (or use pre-shredded bag of taco cheese)
1 cup chopped cilantro, roughly chopped
1 white onion, chopped
8 flour tortillas

For serving:
shredded romaine lettuce
chopped tomatoes
salsa
hot sauce
sour cream

In a bowl, combine beans, cheese, cilantro and onion. Set aside.
Place tortilla in heated non stick skillet sprayed with non stick spray. Spoon mixture evenly over half of tortilla and fold remaining half over mixture. Lightly press down using your spatula. Cook for a few minutes until bottom of tortilla is golden brown, then carefully flip and cook for a few more minutes until tortilla is golden brown and cheese is melted. Cut into 3 or 4 wedges and serve quesadillas with salsa, salad and spanish rice.

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About aggieskitchen

aggieskitchen

aggieskitchen

Aggie Goodman was a regular contributor to Babble's Family Kitchen. Her staples included some gorgeous dishes — like salmon with tropical fruit salsa or a kicked-up cucumber salad — as well as behind-the-scenes looks at what goes into making them. More of her recipes can be found on her personal blog, Aggie's Kitchen. Read bio and latest posts → Read aggieskitchen's latest posts →

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0 thoughts on “{old reliable…} Black Bean Quesadillas

  1. Deliciously Organic says:

    No, you can’t ever go wrong with quesadillas! I’ve been known to eat them for breakfast. They are such a great take-anywhere type of food! :)

  2. carrian says:

    Yum! I’m starving

  3. DessertForTwo says:

    Yum!
    My old reliable is a pot of lentils. I usually have a stalk of celery, a carrot, onion & garlic to throw in the pot while they boil. When they’re done, I either toss them in a dijon vinaigrette with tons of fresh parsley (add kielbasa for the meat-eaters), or I smash them and make lentil meatballs a’la Jennifer Perillo.

  4. Jamie says:

    I love these. Simple, easy meal for the work week and so delicious. I’ve made them so I can really say how good they are.

  5. Deb Kosteniuk says:

    Made this and just loved them. Quick, simple and tasty. Really good with fresh salsa and a tiny dab of sour cream. Thanks for the great recipe

  6. Steve says:

    Looks great…I’m gonna’ whip up a batch later today. Thanks!

  7. Kit Kat says:

    I just made these, but left out the onion and added some shredded chicken. It was delicious! Super easy and quick, too.

  8. Sara says:

    Quesadillas are my go to also! I use leftover shredded chicken, ground beef, beans, whatever I have, to make them!

  9. heart healthy diet kit says:

    Love it . I’ve been looking for this info . Good info I’ll check back for any info in regards to heart healthy diet.

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