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
shredded romaine lettuce
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.