Crispy Black Bean Quesadilla

I have to say that out of all the beans I can eat, black beans are my absolutely favorite! They can go with basically anything and can even be the main dish like in these Crispy Black Bean Quesadillas! I also threw together a really quick pico de gallo to top them with. The whole thing was amazing! 

Ingredients: 

Quesadillas

1 can black beans, drained

1 cup cheddar, shredded

2 tablespoons olive oil

1 tablespoons garlic powder

3 large corn tortillas

Pico

1 jalapeno, seeded and diced

1/2 white onion, diced

1/2 pint grape tomatoes, quartered

Juice of 1 lime

Salt and pepper

Instructions:

1) In a bowl, mix all the pico ingredients and set aside in fridge till needed.

2) In a large skillet, add oil and heat on medium high. Add beans and coarsely mash them. Add garlic powder. Stir occasionally until beans become crispy. Pour beans into bowl and set aside.

3) Wipe out the skillet and add a little more oil. Once hot, add tortilla and cook for 1 minute until browned. Flip over and add the bean mix to one half. Top with cheese and fold the other tortilla half over it. Flip it and cook the other side until nice and crisp.

4) Remove from pan, cut in half and top with the pico.

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Crispy Black Bean Quesadilla

Ingredients

• Quesadillas
• 1 can black beans, drained
• 1 cup cheddar, shredded
• 2 tablespoons olive oil
• 1 tablespoons garlic powder
• 3 large corn tortillas
• Pico
• 1 jalapeno, seeded and diced
• 1/2 white onion, diced
• 1/2 pint grape tomatoes, quartered
• Juice of 1 lime
• Salt and pepper

Method

1. In a bowl, mix all the pico ingredients and set aside in fridge till needed.
2. In a large skillet, add oil and heat on medium high. Add beans and coarsely mash them. Add garlic powder. Stir occasionally until beans become crispy. Pour beans into bowl and set aside.
3. Wipe out the skillet and add a little more oil. Once hot, add tortilla and cook for 1 minute until browned. Flip over and add the bean mix to one half. Top with cheese and fold the other tortilla half over it. Flip it and cook the other side until nice and crisp.
4. Remove from pan, cut in half and top with the pico.

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