Black bean quesadillas are a delightful affair! Sometimes you just want a dang quesadilla. Am I right or am I right?!?! I know this dish pleases me whether it’s for dinner or as a simple snack. And talk about easy to make. This one takes the cake!
Hey you fine foodie folks out there, I’m so happy to be able to share this lighter fair with you. It has just the hint of Mexican flair I like. It’s spicy but not Hell fire hot. You can make it as spicy or as mild as you prefer.
A little bit of fresh cilantro or parsley on top gives it the perfect finish. I do hope you’ll give this delicious dish a try and let me know about it. I’d love to hear from you. Keep it delicious!
Till next time ~ much love, Connie
- 1 can black beans, strained and rinced
- 1 can chili beans in sauce
- 1 tbsp adobo chilis in sauce, chopped fine
- 1 tsp cumin
- 1/4 tsp salt
- 8 tortilla shells
- 1/2 cup shredded sharp white cheddar
- 1/2 cup shredded sharp yellow cheddar
- 1 avocado, diced
- 1 roma tomato, diced
- 2 tbsp cilantro, chopped fine
- 1 can sliced black olives, drained (optional)
- In a medium sauce pan, combine the beans, adobo chilis, cumin and salt.
- Mash the beans with a potato masher.
- Place over medium heat and warm through to thicken.
- Place four tortilla shells on a baking sheet and broil on low in the oven until lightly browned.
- Divide the bean mixture and spread evenly on the four toasted tortilla shells.
- Place the other four tortilla shells on top of the beans.
- Sprinkle the cheeses on top of each quesadilla.
- Toast in the oven under the broiler on low until the cheeses are melted.
- Take out of the oven and sprinkle the cheeses on top of each one.
- Sprinkle the avocado, tomato and cilantro on top of the quesadillas.
- Use a pizza cutter to cut each quesadilla into four slices and serve with the sliced black olives (optional)
Recipe by Connie Murray @Happybellyfoodie.com