← Back to Search Results
pan-frying Mexican, Tex-Mex
Quesadilla with Smoky Black Bean Spread and Salsa

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Of course you can use a ready-made pinto bean spread, but these spicy black beans are a little different.

Yield: 1 Quesadilla

Ingredients

Directions

Spread the bean dip on a tortilla and place it in a lightly oiled skillet over low heat. Scatter the cheese and cilantro over the beans and add a spoonful of salsa and diced chiles. Top with a second tortilla. Flip it over and warm the second side. When heated through, slide the quesadilla to a plate and cut into wedges.

Quesadilla with Roasted Pepper Strips (Rajas):

The Roasted Pepper Strips and Onions make a soft, succulent filling for quesadillas. Spread ½ cup or more over the bottom tortilla; add a little grated cheese or a few dabs of sour cream if you wish and chopped cilantro. Either fold it in half or cover with a second tortilla, flip the whole thing over, and cook on the second side. Cut into wedges and serve with a pile of pickled vegetables.

Whole-Wheat Quesadilla with Monterey Jack and Cilantro Salsa:

If you can find whole-wheat tortillas, use them here. Set a tortilla on a heavy, ungreased skillet over medium heat. Grate Jack cheese generously over the top. When the cheese has melted, drizzle with Cilantro Salsa, then fold the tortilla in half and serve with a plate of sliced serrano chiles or Pico de Gallo.


© 1997 Deborah Madison

Note from Cookstr's Editors

Nutritional information includes 1 tablespoon of Grated Monterey Jack, 1 teaspoon of oil, but does not include Black Bean-Smoked Chile Dip or Pico de Gallo. For nutritional information on Black Bean-Smoked Chile Dip or Pico de Gallo, please follow the links above.

 

Nutritional Information

Nutrients per serving (% daily value)

172kcal (9%)
92mg (9%)
0mg (0%)
14mcg RAE (0%)
95mg
36mg
4g
0g
3g
21g
6mg (2%)
59mg (2%)
2g (9%)
8g (13%)
1mg (4%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
big-fat-cookies Big Fat Cookies
by Elinor Klivans
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
in-the-kitchen-with-david In the Kitchen with David
by David Venable
martin-yans-china Martin Yan's China
by Martin Yan
american-masala American Masala
by Suvir Saran
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
cook-with-jamie Cook with Jamie
by Jamie Oliver
a-new-way-to-cook A New Way to Cook
by Sally Schneider
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?