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Black-bean quesadillas




Source of Recipe


Chatelaine


List of Ingredients




1 red pepper
2 tsp (10 mL) olive oil
1 onion, finely chopped
2 garlic cloves, finely minced
19 oz (540 mL) can black beans
1 cup (250 mL) salsa
1 tsp (5 mL) ground cumin
¼ cup (50 mL) chopped coriander
1 cup (250 mL) grated Monterey Jack cheese, preferably light
8 (7-inch/17.5-cm) whole-wheat tortillas


Recipe



1. Preheat oven to 350F (180C). Core and seed pepper. Dice into ¼-inch (0.5-cm) pieces. Heat oil in a large frying pan set over medium heat. Add onion. Stir often until soft, about 3 minutes. Stir in pepper and garlic. Cook, stirring occasionally, about 2 minutes. Rinse and drain beans, then add with salsa and cumin. Stir occasionally until beans are hot, about 3 minutes. Remove from heat. In a bowl, mix coriander and cheese. Place a tortilla in a medium-size non-stick frying pan set over medium heat. Spoon one-quarter of bean mixture overtop. Sprinkle with one-quarter of cheese mixture. Cover with a tortilla. Press down. Cook until bottom tortilla is golden, about 2 minutes. Using a large spatula, flip over. Brown other side, 2 minutes. Place on a baking sheet. Keep warm in oven. Repeat with remaining tortillas. Cut quesadillas into quarters.