In the kitchen with Seema
I made a Mexican dinner the other night, and here's the very easy, very yummy black bean quesadilla recipe. The Spanish rice will appear in tomorrow's edition of this blog.
1 tablespoon vegetable oil
1 onion, finely diced
2 cloves garlic, minced
1 (15 ounce) can black beans, rinsed and drained
1 green bell pepper, chopped
2 tomatoes, chopped
1/2 (10 ounce) package frozen corn
12 (12 inch) flour tortillas
1 cup shredded Cheddar cheese
1 tsp vegetable oil
1. Heat 1 tablespoon oil in a skillet over medium heat,and saute the onion and garlic until soft. Mix in beans, bell pepper, tomatoes, and corn; cook until heated through.
2. Spread 6 tortillas with equal amounts of the bean and vegetable mixture. Sprinkle with equal amounts of the Cheddar cheese, and top with the remaining tortillas to form quesadillas.
3. Heat 1 tsp oil in a large skillet over medium-high heat. Place quesadillas in the skillet and cook, turning once, until cheese is melted and both sides are lightly browned.
Hint: If you're like me and are no good at flipping tortillas with stuff on them, it's easier to fold one tortilla in half and put the filling in between. It's a whole lot less messy than putting two tortillas on top of each other.