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black bean quesadillas.
post via: Mary Beth Johnson is a photographer and blogger with a passion for finding beauty in unexpected places and celebrating the everyday. Originally from the east coast, she now lives in Oklahoma with her husband and three children (dubbed “schooners”) and writes her lifestyle blog, Annapolis & Company, from a desk full of fingerprints and walls scattered with imperfect artwork.
I started making these Black Bean Quesadillas when my friend, Lauren, invited us over for lunch and made these for me and the schooners. Since then, we’ve sort of made it a tradition to trade houses for play dates and cook for each other. For two, self-proclaimed foodies, these play dates are our idea of fun. And we love it! I learn something new every time and always walk away feeling encouraged and inspired, with a new recipe tucked in my diaper bag.
I make the vegetarian versions of these quesadillas, but you could easily throw in some cooked, shredded chicken with this combo and it would be absolutely delish! Here’s the way I make them…I’m no good at giving a fancy process, so bear with me and realize these are real-life mom terms coming at you!
//Black Bean Quesadillas
ingredients:
corn tortillas
black beans
sharp cheese, freshly grated
avocados
cilantro
squeeze of lime, optional
Process:
Heat a skillet over medium high heat.
Spray with olive oil and lay corn tortillas down in a single layer.
Sprinkle the tortillas with cheese first, so it begins to melt and holds the rest of your filling in.
Then, layer the remaining ingredients on top of that: black beans, bits of torn cilantro, avocado slices, and a squeeze of lime juice.
Sprinkle a little bit of cheese on top of that, and sandwich another tortilla on top.
Flip over when tortilla is beginning to brown and cheese is melted.
Cook on that second side till browned and a little crispy.
Takes about 10 minutes total to cook.
ENJOY!
Heat a skillet over medium high heat.
Spray with olive oil and lay corn tortillas down in a single layer.
Sprinkle the tortillas with cheese first, so it begins to melt and holds the rest of your filling in.
Then, layer the remaining ingredients on top of that: black beans, bits of torn cilantro, avocado slices, and a squeeze of lime juice.
Sprinkle a little bit of cheese on top of that, and sandwich another tortilla on top.
Flip over when tortilla is beginning to brown and cheese is melted.
Cook on that second side till browned and a little crispy.
Takes about 10 minutes total to cook.
ENJOY!
This is another one of those loosey goosey recipes you can totally make your own. Here are some other really simple combinations that Lauren gave me and are tried and true over here:
cheddar cheese // spinach (really kid friendly!)
sautéed red peppers & onions // black beans//cheese of choice
sautéed onions // sweet potatoes (cut into small cubes and sautéed or baked till soft) //
black beans/lime juice // feta cheese {SO good. And my personal favorite.}
August 22, 2013
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