Black Bean and Salsa Quesadillas
 
 
Easy vegetarian quesadillas filled with a spicy black bean paste and refreshing tomato avocado salsa.
Yield: Serves 4
Ingredients
Black Bean Paste
  • 1½ cups cooked black beans
  • 1 tsp ground coriander
  • ½ tsp ground cumin
  • ¼ tsp cayenne pepper
  • 1 bunch cilantro, leaves and stalks, chopped
  • juice of 1 lime
  • ¼ tsp salt
Salsa
  • 1 small red onion, thinly sliced
  • 1 tbsp white wine vinegar
  • 5 medium tomatoes, seeded and diced
  • 1 red fresno chile, finely diced
  • salt, to taste
  • 1 ripe medium avocados, diced
  • 8 small corn tortillas
  • 4½ oz sharp Cheddar cheese, grated
  • pickled jalapenos, to taste
Instructions
  1. To make the black bean taste, put the beans, coriander, cumin, cayenne, cilantro, lime and salt in a food processor. Pulse until a rough paste has formed, adding a tbsp or so of water, as necessary to keep it running smoothly.
  2. For the salsa, toss the red onion slices with the vinegar and let soak for a few minutes. Add the tomatoes, chile pepper, cilantro, salt, and avocados. Stir well.
  3. Heat a nonstick skillet over medium high heat.
  4. Spread one of the tortillas with 2 tbsp of the bean paste, leaving ¾ inch clear around the edge. Spread salsa, cheddar, and jalapenos over the bean paste. Top with a second tortilla.
  5. To cook, toast the quesadillas on the nonstick skillet for a minute or so, until browned on one side. Flip and cook for another minute. Serve with remaining salsa.
Notes
Adapted from Plenty
Nutrition Information
Serving size: 1 quesadilla
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2013/08/black-bean-and-salsa-quesadillas.html