Quesadilla with Smoky Black Bean Spread and Salsa

Updated February 23, 2016
This image courtesy of Joseph DeLeo

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

1 Quesadilla

Cooking Methodpan-frying



Total Timeunder 30 minutes

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionFamily Get-together, game day

Recipe Courseappetizer, main course

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Texturecheesy, savory, smoky, spiced

Type of Dishgrilled sandwich



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.


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