See Also: Appetizers · Beans · Cheese Dishes · Mexico
Bean Quesadillas
From Dorothy McNett's recipes at www.dorothymcnett.com. Sometimes we forget to make these at home...and each time you do this, use a different kind of bean or lentil. Cook your own beans, also great with cooked quinoa. They can be made ahead and served at room temperature.
1 can black beans, or any other cooked beans
1 cup chopped roasted sweet red peppers
1 cup grated fontina cheese
2 - 4 finely chopped cloves of garlic
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
6- 8 large flour tortillas
1-2 tablespoons extra virgin olive oil
Mash the beans lightly in a batter bowl. Heat in microwave for 2 minutes. Stir in the peppers, cheese, garlic, basil, and oregano. Wrap the tortillas in a paper towel and warm for about 30 seconds to soften them. Divide the bean mixture among the tortillas, spreading it to within 1 inch of the edges. Fold each tortilla in half. Heat a 10 inch heavy bottomed pan over medium heat, adding about 1 tablespoon of the oil. Place quesadillas in the pan. Cook for 2-3 minutes, or until the bottoms are golden. Flip the quesadillas and gently press on them with a spatula to help the cheese melt. Cook for another 3-4 minutes. Remove from the pan and repeat with remaining ones. Cut into wedges and let the grazing begin.
Recipe created 1996-08-19.
