- 1 cup chopped tomatoes
- 1 green onion, chopped
- 1 tablespoon chopped cilantro
- 1 tablespoon lime juice
- 1/2 cup cooked black beans
- 1/2 teaspoon salt
- Hot sauce, to taste
- Softened butter or high-heat oil
- 8 whole wheat, corn or sprouted corn tortillas
- 8 ounces Monterey Jack or Cotija cheese, grated
Combine tomatoes, green onions, cilantro, lime juice, black beans, salt and hot sauce in a bowl.
To assemble and cook a quesadilla, brush softened butter or oil on one side of two tortillas. Place one tortilla butter-side down in a 10-inch or larger skillet over medium heat. Spread one quarter of the cheese on top of tortilla and top with a generous spoonful of black bean mixture (and any other ingredients you may want to use). Place the other tortilla, butter side up, on top of all this.
Cook until the bottom tortilla is golden brown. Using a pancake turner, carefully turn the quesadilla over and cook until golden brown. Repeat process 3 more times with remaining tortillas and filling.
To serve, cut each quesadilla into 6 or 8 wedges and serve any extra salsa on the side.
Hint: Keep the quesadillas warm in a 200° F oven until they are all finished.
Variations: Try layering grilled chicken breast, baby shrimp, black olives, pumpkin seeds, guacamole or roasted peppers into your quesadilla.
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