Black Bean Quesadillas

I owe you all a few recipes, and I may as well continue on the Cinco de Mayo theme before blogging the amuse bouche I made last week! This black bean quesadilla takes about fifteen minutes from start to finish, and the ingredients are cheap. It is best topped with some salsa, and to save time I just buy Salsa Mendez from Rosauers (sorry, non-local types, this is produced by an area family so buy your equivalent of homemade, store-sold salsa?).

It yields about 4-6 servings for a meal, and tons more if served as an appetizer with more treats like guacamole. If you are cooking for only a few, just fill as many tortillas as you want and save the mix for the next day's lunch.

You don't have to mash half of the beans if you are feeling adventurous, but not only do I like the variation in texture between the mashed and non, it acts as a glue that keeps the quesadillas tidy. Without the mashed beans, things tend to sort of fall out and go all roly-poly.

Black Bean Quesadillas

(4-6 servings)

2 cans black beans, drained and one can mashed

8 oz "taco cheese"

1 c cilantro, chopped

3/4 c white onion, chopped

10 flour tortillas (10")

veg oil

1) Heat grill pan over medium heat

2) Combine beans, cheese, cilantro and onion.

3) Divide the mixture evenly over half of each tortilla, then fold tortillas in half.

4) Brush the grill with some of the veg oil, then grill the quesadillas, turning once. Takes about 2 minutes each side.