CentMenu / Lunch
Black bean quesadillas
Black beans and a modest amount of cheese fill these crisp skillet quesadillas.
Vegetarian
Ingredients
4 servings · US + metric
- 8 flour tortillas
- 1.06 lb (480 g) black beans
- 4.23 oz (120 g) shredded cheese
- 4.23 oz (120 g) tomato salsa
- 1 tsp (2 g) ground cumin
- 1 tbsp (15 ml) sunflower oil
Let’s cook
Drain and rinse 1.06 lb (480 g) black beans; mash coarsely with 1 tsp (2 g) ground cumin and 4.23 oz (120 g) tomato salsa.
Divide the filling over half of each of 8 flour tortillas, sprinkle with 4.23 oz (120 g) shredded cheese and fold closed.
Brush a skillet with 1 tbsp (15 ml) sunflower oil; cook in batches over medium heat for 2–3 minutes per side, until crisp and hot inside.