Quesadillas originated from Mexico and it is basically corn or wheat tortillas filled with a savory and cheesy filling with vegetables and sometimes beef or chicken. Quesadillas has evolved over time, from its original recipe to not just a savory meal or snack but a sweet dessert.
This recipe is quite simple and quick to make. I actually returned from work after a very long day and prepared this black bean quesadillas meal so quickly from a can of beans, salsa, cheese and cilantro.
1 can (15.5oz) black beans, drained and rinsed
1 cup of canned diced tomatoes and pepper or salsa
4 medium tortillas
1 cup of pepper jack cheese (shredded Monterey Jack cheese with jalapeño peppers and cream cheese)
2 table spoons canola oil (alternatively use olive oil)
3 tsp. spoons chopped cilantro (or your favorite herb)
1/2 cup of pineapple chunky salsa for side dip (optional, any other dip can be used)
Seasoning (a pinch of bouillon and salt) to taste (Optional)
- Strain the canned salsa and discard liquid. Combine the strained tomatoes and pepper, with the black beans, cheese, 2 tsp. chopped cilantro and seasoning.
Scoop black bean mixture evenly on one side of the tortillas and fold tortillas over in half. Repeat till all 4 tortillas are done.
Heat a skillet and brush with canola oil. Gently add tortillas filled with black bean and cheese mixture with a spatula . Heat on both sides for about 4 minutes or till cheese melts. Depending on the size of the tortillas or size of the skillet, not all 4 semicircle filled tortillas will fit in the skillet. Try cooking 2 at a time.
Cut quesadillas in wedges and serve warm with a salsa dip, and garnish with the left over cilantro