Black Bean Quesadillas

Yesterday I ate a truckload of Mexican food. Nothing authentic (sadly), just lots of beans and cheese and fresh salsa and crispy tacos and general goodness. Which made me remember these gorgeous quesadillas I made a while ago and found impossible to get a good photo of. Yay!

They are so fun for lunch, and dressed up for dinner. I usually use just refried beans sandwiched in tortillas with onion, tomato, cheese and salsa for lunch, and similar for dinner, just with extra salad and sour cream and veggies on top. Oh, and guacamole!

For these, though, I made my own black beans because they’re a hassle to find in canned form. I soaked the beans in water for an hour or two, then simmered them with garlic, onion, cumin, cayenne and fresh tomato until cooked and mushy. Oh my. I’m damn hungry right now.

As usual, ingredients are up to you… depending on how many you have to serve.

Black Bean Quesadillas

Ingredients:

beans – refried, black, mushed pinto beans, kidney beans, whatever’s good
red onion or sliced green onion
fresh, ripe red tomatoes
cheese
lettuce
sweetcorn
sour cream
salsa
coriander
guacamole

Directions:

1. Sandwich the beans and cheese between two tortillas. I use flour, you can use what you like. I also put filling on half and fold over, sometimes.
2. Fry in a reasonably-hot frying pan with a little spray of oil if you need. Most times I don’t bother. Cook until tortillas are browned and filling is heated through.
3. Serve with salad on top – crunchy lettuce, sweet tomatoes, corn, onion, coriander, salsa, sour cream and guacamole.