Chipotle Black Bean Quesadilla
If you have leftover black beans from the Stewed Black Beans , you can use those and omit the chipotle if desired.
INGREDIENTS | SERVES 4
1 15-ounce can black beans, drained and rinsed
2 tablespoons canned chipotle
1 cup diced tomato, seeded
8 flour or corn tortillas
1 cup shredded cheese
Place the beans in a bowl and mash them with a fork. Stir in the chipotle and tomato.
Place a griddle over medium heat. Once it's heated place two or four tortillas on the griddle. Don't overlap them. Sprinkle ¼ cup of cheese on each tortilla. Spoon ¼ of the bean mixture on top of the cheese. Top with another tortilla and press down slightly.
Cook for 4–6 minutes on the first side, or until the tortilla is slightly browned. Press the top tortilla to make it stick to the cheese. Carefully flip the tortilla.
Cook on the second side for 4–6 minutes, or until the tortilla is slightly browned. Cut into wedges and serve with salsa and sour cream.
Perfect Cheese for Quesadilla
Any cheese that will melt is suitable for quesadillas. But some cheeses melt better and are less likely to clash with the black beans. If you don't have Mexican Chihuahua cheese at your grocery, use Monterey Jack or a mild Cheddar. These cheeses will melt easily without getting too greasy, and without clashing with the strong flavor of the beans.
