Black bean and veggie quesadillas

February 13, 2017

Quesadillas are a family favorite. I add lots of veggies and black beans and just enough cheese to bind the quesadilla. I first started making these when my son was a toddler, using cheese only. When he grew a little older, I started adding black beans. Sometimes, I would add a little fresh spinach and with a little bit of coaxing those would work too. We like ours with sauteed onions ,green peppers along with black beans and spicy habanero cheese. I love mixing habanero cheese with some bland cheese like cheddar or jack cheese to control the spice level. Habanero cheese adds so much flavor, it feels like I have worked very hard and for very long to achieve these flavors. I use store bought  flour tortillas, yes, of course they will be more healthy if you make your own tortillas but this is my go to quick meal when I don't have time for making a full dinner, so I like the convenience of using store bought tortillas. These cheesy, spicy toasted quesadillas are irresistible. From toddlers to grand parents, everyone loves them.

 

 

Ingredients:

Flour tortillas - 4

Black beans - 1 can

Hanbanero cheese - 3 oz grated ( pepper jack is good too)

3 cheese Mexican shredded - 1 cup 

Yellow onion - 1 sliced thin

Green pepper or colored pepper - 1 thinly sliced (I used 4 mini sweet peppers this time)

Taco seasoning - 2 tbsp

Cilantro - a handful finely chopped

Salt to taste

Olive oil for cooking

 

Procedure:

  1. Slice onions and peppers ( after removing the seeds), finely chop cilantro.

  2. Take a pan and add 2 tbsp. olive oil and when it is warm, add the onions and peppers and cook till they soften, a little char is okay too, add 1 tsp taco seasoning and mix well, taste and add salt if necessary.

  3. Take a separate pan and add 1 tbsp. oil, when it is warm, add 1 can of drained and washed black beans, 1 tsp taco seasoning , mix well and let it warm up. Taste and add salt if necessary.

  4. Grate cheese and set aside. I used habanero cheese from the block and grated it.  I also used some pre shredded Mexican cheese. You can grate any plain cheese (cheddar, jack, queso cheese) of your choice.

  5. Take an iron skillet and  let it get hot, if you place your hand 5 inches away from the skillet, kit should feel hot, then lower the heat (iron retains heat, so, once it is hot, it is better to lower the heat, so that the cheese gets a chance to melt and the tortilla gets a chance to crisp and not burn).

  6. I like to choose store bought tortillas that have least amount of ingredients. 

  7. Spread a few drops of oil on the skillet and place an uncooked tortilla, add a few drops of oil on top as well and spread it, once it starts bubbling flip it and add a thin even layer of habanero cheese, a thin layer of black beans and onion and peppers, add cilantro and a thin layer of plain cheese.  Cover and flip. Let it toast on the other side as well. Cut in half and cut each half again to get 4 equal parts.

  8. Serve as is or with some sour cream/ salsa/guacamole.

Enjoy!

 

 

Slice onions and peppers ( after removing the seeds), finely chop cilantro.

Take a pan and add 2 tbsp. olive oil and when it is warm, add the onions and peppers and cook till they soften, a little char is okay too, add 1 tsp taco seasoning and mix well, taste and add salt if necessary.

 

Take a separate pan and add 1 tbsp. oil, when it is warm, add 1 can of drained and washed black beans, 1 tsp taco seasoning , mix well and let it warm up. Taste and add salt if necessary.

 

Grate cheese and set aside. I used a block of habanero cheese and grated it.  I also used some pre shredded Mexican cheese. You can grate any plain cheese (cheddar, jack, queso cheese) of your choice.

 

 

 

Take an iron skillet and  let it get hot, if you place your hand 5 inches away from the skillet, kit should feel hot, then lower the heat (iron retains heat, so, once it is hot, it is better to lower the heat, so that the cheese gets a chance to melt and the tortilla gets a chance to crisp and not burn).

 

I like to choose store bought tortillas that have least amount of ingredients.

 

 

 

 

Spread a few drops of oil on the skillet and place an uncooked tortilla (do the same if you are using a cooked tortilla, it will just take shorter time to get toasted), add a few drops of oil on top as well and spread it, once it starts bubbling flip it and add a thin even layer of habanero cheese, a thin layer of black beans and onion and peppers, add cilantro and a thin layer of plain cheese.  Cover and flip. Let it toast on the other side as well.

 

 

 

 We have to be a little swift and get the toppings quickly so as to not burn the bottom of the tortilla.

 

 

Cut in half and cut each half again to get 4 equal parts.

Serve as is or with some sour cream/ salsa/guacamole.

 

 

Enjoy!

 

 

 

 

Share on Facebook
Share on Twitter
Please reload

Please reload

Search By Tags
Please reload

Archive
Recent Posts
Please reload

Hi There

I'm Sirisha. I cook simple vegetarian food. You will find Indian vegetarian family recipes and will be privy to my experiments. Happy cooking!

  • Grey Facebook Icon
  • Grey Pinterest Icon
  • Grey YouTube Icon
  • Grey Instagram Icon
APPETIZING
ADVENTURES
-
COOKBOOK
  • Grey Facebook Icon
  • Grey Pinterest Icon
  • Grey YouTube Icon
  • Grey Instagram Icon