Black Bean Quesadillas with Salsa

Caloric Count: Low
Level of difficulty: Easy

Ah Mexican! The Joys! This is an absolute favorite of mine, easy to prepare, light and healthy and suitable for vegans. Quesadillas are usually prepared with flour tortillas and comparable to grilled cheese only with tortillas instead of bread and can be filled with a variety of different things, eg. chicken, pulled pork and spicy ground beef. My version which I swear by is meatless and with the black beans included, provide the protein that you get from some meats. It's light eating yet filling and I can easily consume 3 of these babies. Let's get started!

• 1 package of flour tortillas
• 1 can (435 g) black beans or refried beans
• bunch cilantro (corriander)
• 1 bunch sping onions (scallions)
• 1 jar jalapeno peppers or 4 frsh jalapeno peppers
• 400 g. montery jack cheese or med. cheddar
• ground cumin
• 1 tbls cooking oil

You'll need a large skillet. Chop cilantro, spring onions and finely chop peppers (if using fresh
peppers de-seed first), grate cheese. Lay a tortilla on clean surface and generously spinkle a handful of cheese, covering the whole tortilla, drain black beans and sprinkle a handful on top of
cheese. (If using re-fried beans spread generously on tortilla) scatter chopped cilantro, onions and peppers on top of beans and sprinkle cumin (1/2 tsp) on top. Place another tortilla on top to make a sandwhich. In skillet under med. heat put in the oil making sure it's evenly distributed
and GENTLY pick up tortilla with spatulla and place in skillet. The tortillas brown very quickly
so make sure you're cookin on low heat and cover with lid (to insure melty cheese) cook for 1 or2 min. and carefully flip it over to cook on other side, don't walk away and do anything that will take you attention away from cooking these as they only take a few minutes to cook. When done
remove carefully and place on cutting board and cut into triangles. (You can put your hearts desire between two tortillas, use your imagination)!

Salsa

This is so lovely to have anytime with Dorritos and Margaritas or for that matter with anything Mexican or otherwise. I do cheat a bit with this recipe by using Old El Paso hot salsa in the jar.

• 3 bell peppers (red)
• 4 scallion stalks
• 1/2 jar grn jalapeno peppers or 4 fresh jalapeno peppers
• 2 med vine ripen tomatoes
• a few hot pickled peppers (in jar)
• juice 1 fresh lime
• 1 jar Old El Paso salsa (mild or hot)
• half bunch frsh cilantro
• dash of salt
• 1 tbls ground cumin
  

Chop bell peppers and cook in 1 cup of water until tender,drain and cool (a few ice cubes in the peppers does the trick) roughly chop vegetables, peppers and cilantro. Mix all together and add lime juice, jar of salsa and cumin mix again. Ready!

With quesadillas serve with salsa and a dollop of plain yougurt or sour cream. DELISH. ENJOY!

any ?s
hit me up
love and good eating
Taka