Easy to make. Delicious to eat. A little spicy. What’s not to love?
Package of corn tortillas.
Canola oil (or other oil for frying).
1/2 cup of quinoa (cook as directed).
15 ounce can of black beans (drained and washed).
15 ounce can of diced tomatoes (partially drained).
7 oz. can of diced green chiles (mild, medium, or hot — pick your poison).
1/4 of a small red onion (reserve some for garnish).
1/2 tablespoon of Mexican spice blend.
1/2 tablespoon of garlic powder.
Salt to taste.
8 oz. or 16 oz. package of shredded cheese (cheddar or Mexican blend).
Avocado (for garnish).
Sour cream (for garnish).
Salsa of your choice (for garnish).
YIELD: 8 – 10 quesadillas (dependent upon the amount of filling).
1.) In a medium sized pot, over low-to-medium heat, combine the diced tomatoes, black beans, and green chiles. Stir in the garlic powder and Mexican spice blend. Stir sparingly until thoroughly heated. Turn off the heat.
2.) Finely dice most of the 1/4 of a red onion. Add the red onion and cooked quinoa to the black bean, tomato and chile mixture. Stir to combine.
3.) In a non-stick pan, pour approximately a tablespoon of cooking oil. Bring the pan to medium heat. While waiting for the pan to reach its ideal temperature, take two tortillas, and dip one side of each tortilla in a small amount of cooking oil.
4.) Once the pan is ready, put one of the tortillas (oil side down) on the pan. Quickly sprinkle a few pinches of cheese on top of it. Spoon two or three spoonfuls of black bean and quinoa mixture onto the tortilla. Top again with cheese, and then place the other tortilla (oil side up) atop the cheese. Carefully check the bottom, to make sure it is crispy, but not burning. This should take one-to-two minutes; however, check intermittently to avoid burning and use your best judgment.
5.) Once the bottom layer of cheese appears melted and the bottom tortilla is crispy, carefully flip over the tortilla, using a spatula. This time, it should take only about a minute for the other side to become crispy. Once both sides are crispy, remove the tortilla from the pan and garnish with sour cream, salsa, avocado, and red onion.