Last night I made fajitas and I had some of the bean mixture left over. So these handy dandy black bean quesadillas were made. They are crunchy and along with salsa and guacamole they are no different than any restaurant quesadilla minus the ton of cheese. So here's a healthier, protein packed quesadilla. I have given the full recipe below, not the leftover one. It makes about 6 quesadillas.
Black Bean filling:
1 can black beans - drained ad rinsed
1 medium onion chopped
1 green pepper chopped
2 teaspoons taco seasoning
2 tablespoons taco sauce
1 tablespoon oil
Salt & Pepper
2 medium tomatoes chopped or 1 cup pico de gallo
1 tablespoon chopped coriander
2-4 tablespoons shredded cheese
12 mid-size tortillas
1-2 tablespoons oil
Heat oil in wok and add onions and pepper. Saute till they soften and add the black beans. Then add the taco sauce and seasonings along with the salt and pepper. Taste the mixture and if you like it spicier add more seasoning.
Put a few drops of oil on a griddle, place one tortilla and spoon the bean mixture over it. Top with some of the tomato, coriander and cheese. Place another tortilla on top and press gently so that some of the beans get slightly mashed. When one side has lightly browned, flip the quesadilla and cook it is lightly browned as well.
Cut into 4 or 6 pieces and serve it with salsa and guacamole.