Black bean quesadillas

Black bean quesadillas

Ingredients

1 can Black beans

2 slices Tomatoes, diced
1 tablespoon Chives
A handful Carrot, julienned

1 Grated garlic

1 tablespoon Chili powder
1/4 teaspoon Red pepper flakes
1 tablespoon Fresh cilantro (or 1 teaspoon of coriander)
Salt and pepper to taste.
1 or 2 Tortillas per serving
About 1/2 cup Mozarella or cheddar cheese per tortilla.
1 tablespoon Oil

Directions

Drain the beans and mash half of them with a potatoe masher. Add the tomatoe, the chives, grated garlic, chili powder, red pepper flakes, salt and pepper. At this point it looks like nothing but it is so tasty.

Heat up the oil in a skillet on medium. When the oil is shimmering, put a tortilla and put a layer of shredded cheese on one side.

Put a shy 1/4 cup of the bean mixture and cover with another layer of cheese. Don't over fill.

Fold the tortilla and press the open edge with a spatula, to "glue" with the cheese.

Cook about 1 to 2 minutes and flip. Cook 1 to 2 minutes on the other side. Today I ran out of mozzarella and used American cheese.

Hey when there's a will there's a way! I served them with cucumber slices. Serve them à la you and bon appetit!

Comments

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