Need another Cinco de Mayo recipe? Black Bean Quesadilla
2 May 2011 § 1 Comment
Still not sure what to cook for Cinco de Mayo. Here is my article in the What’s For Dinner? column on Barista Kids, I will be contributing to this every two weeks on a Sunday to help people plan one home-cooked meal for the week. You can find out how to cook these fish tacos there.
If you’re after a quick, veggie option, try this Black Bean Quesadilla recipe, from my recipe bible, the Ruth Reichl book, Gourmet Today. This is a winner with The Ladies™.Black Bean Quesadilla Recipe
- 1 can black beans – rinsed
- 2 cups coarsely grated pepper Jack cheese
- 2 tablespoons finely chopped cilantro
- ½ teaspoon ground cumin
- 1 tablespoon vegetable oil
- 8 flour tortillas
- ½ cup chunky salsa (or see my pico de gallo recipe)
Put a rack in middle of oven, put a large heatproof plate on rack, and preheat to 200°F.
Stir together cheese, beans, cilantro, and cumin in a bowl.
Heat a glug of oil in a non-stick skillet over moderate heat until not but not smoking. Add 1 tortilla and top half nearest you with 2-3 tablespoons of cheesy bean mixture more evenly with 1 tablespoon salsa. Using a spatula, fold uncovered tortilla over and cook until underside is golden about 1 minute. Carefully turn over using spatula another 1 -2 minutes. Transfer to a plate and cover loosely with foil. Make 7 more quesadillas in same manner, stacking them on plate in oven.
Otherwise just enjoy one of these, did I mention this is a surefire winner with King Marv.