These quesadillas make a terrific snack, lunch, or light supper. Last week, I made a batch of spicy black beans in the slow cooker and the same day I made quesadillas for dinner. Then I froze the black beans that were leftover, stored them in a small container in the freezer, and made quesadillas for lunches on several different days. Super quick and easy!
2 small corn tortillas
spicy black beans (from yesterday’s posting)
3 chopped cherry tomatoes (you could use bottled salsa instead if you don’t have cherry tomatoes on hand, though this will add extra spiciness)
shredded cheddar cheese, or a blend of cheddar and montery jack
spicy black beans (from yesterday’s posting)
3 chopped cherry tomatoes (you could use bottled salsa instead if you don’t have cherry tomatoes on hand, though this will add extra spiciness)
shredded cheddar cheese, or a blend of cheddar and montery jack
For each quesadilla, heat cast iron skillet, then put in 2 corn tortillas, one at a time, for a few seconds on each side. Place one tortilla on plate. Put layer of black beans, then diced tomatoes, then cheese on top of tortilla. Cover with the other tortilla. Microwave for about 30 seconds. Serve with guacamole and/or sour cream if desired.