← 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

le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
the-provence-cookbook The Provence Cookbook
by Patricia Wells
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
food-to-live-by Food to Live By
by Myra Goodman
the-sweet-life The Sweet Life
by Kate Zuckerman
american-masala American Masala
by Suvir Saran
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
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?