Easy Cheesy Black Bean Quesadillas
Prep Time: 30 minutes
Ingredient Notes: Vegetarian
- 1 can (15.5oz) Field Day Organic Black Beans
- 1 jar (15.5oz) Field Day Organic Garlic Cilantro Salsa (check oz.)
- 1 package La Perla Corn Tortillas (Local)
- 1 package Crystal Farms Mild Cheddar Cheese Block
Shred 1/2 block of cheddar cheese. Drain black beans and mix 1/2 a jar of the beans and 1/2 a jar of the salsa together in a bowl.
To assemble and cook a quesadilla, brush softened butter or oil on one side of two tortillas. Place one tortilla brushed side down in a skillet or griddle over medium heat.
Spread 1/4 of cheese on top of the tortilla and top with a generous spoonful of black bean and salsa mixture. Place the other tortilla, brushed side up, on top.
Cook until the bottom tortilla is golden brown. Using a pancake turner, carefully turn the quesadilla over and cook until golden brown. Repeat the process 3 more times with the remaining ingredients.
Cut each quesadilla into 4-6 wedges and serve any extra salsa on the side. Serve.
Tip: keep the quesadillas warm in a 200° F oven until they are all finished.
Recipe adapted from PCC Community Market.