Black Bean Quesadilla

Black Bean Quesadilla

Quesadillas, basically tortilla turnovers are and excellent way to utilize just about any leftovers from shrimp and chicken to yes even black beans.

The simplest fillings of freshly roasted Pablano Chiles is one of my favorite.

Black Bean Quesadilla
  • 15 ounces Can black beans drained
  • ¼ cup chopped tomatoes
  • 3 tablespoons chopped fresh cilantro
  • 12 each black olives, pitted sliced
  • 8 each (8 inch) whole wheat or flour tortillas
  • 4 ounces Jalapeño Monterey Jack cheese, shredded
  • 32 each Spinach leaves shredded
  • 4 tablespoons Hot Salsa
  1. Mash the beans with a potato masher.
  2. Stir in tomato, cilantro and olives.
  3. Spread the bean mixture evenly onto 4 tortillas.
  4. Sprinkle with cheese, spinach and salsa.
  5. Top with remaining tortillas.
  6. Bake tortillas on ungreased cookie sheet for 12 minutes.
  7. Cut into wedges and serve with sour cream and Guacamole.

Filling combinations are endless, so play around with whatever you may have on hand to discover a true culinary delight.

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