Recipe #36: Black Bean Quesadillas and Guacamole

We've been making these a lot lately, after having been introduced to them by Matt’s sister Erin. She made them one night at the cottage, and even though I didn't think I was a big fan of black beans, they were delicious! They are probably one of my new favourite meals - both for flavour and for how easy they are to make. 

The recipe is pretty simple, and you can really be creative in what you add to the flavoring, which helps keep the filling interesting.  You can vary the cheese, the heat of the salsa, and add in other veggies, so this really is a very versatile recipe. Best part is, make a big batch, make up the quesadillas you need for the night, then freeze the filling for dinner another night. This recipe is for 4 quesadillas (which serves about 2 adults without any other sides), but it doubles quite nicely for larger dinner parties.

And here’s a great little tip that Matt and I just found out about: you can buy fresh flour tortillas for $4/dozen at your local Lonestar Restaurant (if you have one). We’ve been looking for some good fresh tortillas since we left the condo (and left Kensington market behind, too), so this was a great little surprise, especially since there is a Lonestar in the lobby of Matt’s office building. The ones Matt brought home the other night were still hot from the oven! 

I also like to whip up a quick guacamole to eat with the quesadillas, so I’ve included my special recipe for that below, too.

INGREDIENTS

2 tsp vegetable oil

1 chopped onion

1 diced sweet green pepper

1 tbsp chili powder

1/2 tsp ground cumin

1/4 tsp salt

1/4 tsp pepper

1 can (19oz) black beans, drained and rinsed

1 cup salsa

4 large flour tortillas

2 cups shredded Cheddar cheese or cheese of your choice

1/2 cup sour cream, light

1/4 cup diced fresh jalapeño peppers or pickled jalapeño peppers, (optional)

DIRECTIONS

In large non-stick skillet, heat oil over medium heat; cook onion, green pepper, chili powder, cumin, salt and pepper until softened, about 8 minutes. Add black beans and salsa; cook, stirring often, until heated through, about 5 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until chilled. Cover and refrigerate for up to 1 day.)

Evenly spoon bean mixture over half of each tortilla; sprinkle with cheese. Fold uncovered half over top and press lightly. Place on large rimmed baking sheet; bake in 425°F (220°C) oven, turning once, until golden, 10 to 15 minutes. Serve with sour cream, guacamole, and jalapeno peppers (if using).

GUACAMOLE

2 ripe avocados

Juice of 1 lemon or lime

1/4 cup diced red onion

2 cloves diced garlic

salt & pepper to taste

Dash of hot pepper flakes (optional)

DIRECTIONS

Blend all ingredients together until smooth.