Black Bean Quesadillas

Name: Black Bean Quesadillas
Cuisine: Mexican
Ingredients: ¼ to ½ cup (60 to 125 mL) finely chopped purple or green onion; ¼ to ½ cup (60 to 125 mL) chopped fresh cilantro (optional); 1 fresh mango or 1 to 2 plum tomatoes, finely chopped; ¼ to ½ cup (60 to 125 mL) finely chopped purple or green onion; 1 cup (250 mL) cooked black, white, or pinto beans, or half a 19 oz (540 mL) can, rinsed and drained; 1 cup (250 mL) cooked black, white, or pinto beans, or half a 19 oz (540 mL) can, rinsed and drained; 1 fresh mango or 1 to 2 plum tomatoes, finely chopped; 1 cup (250 mL) cooked black, white, or pinto beans, or half a 19 oz (540 mL) can, rinsed and drained; 2 cups (500 mL) shredded cheddar, Gouda, or Monterey Jack cheese; 6 to 8 flour tortillas (any variety); 2 cups (500 mL) shredded cheddar, Gouda, or Monterey Jack cheese; 2 cups (500 mL) shredded cheddar, Gouda, or Monterey Jack cheese

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

You can put anything you like inside these quesadillas—peppers, mushrooms, shredded chicken, or crumbled sausage (they make great use of leftovers). To prevent a mess while flipping, make half-moon quesadillas out of a single tortilla folded in half; once the cheese melts it will glue the sides together and you can flip it across the fold, keeping everything intact.

Ingredients

Americas
Mexico
Sandwich
Central America
Vegetarian
Leftovers

Ingredients

Method