Black Bean Salsa Quesadillas

This is one of those excellent snack or lunch recipes that I dreamed up one day when completely out of prepared meals at lunchtime. Our daughter was about 15 months at the time and in love with black beans. So, we already had black bean salsa in the fridge adapted from a recipe a neighbor shared. I had cheese. I had tortillas. And soon I had a winner. The bug loves these with sour cream to dip.

Black Bean Salsa Quesadillas

Author/Source:

Kristi @ Onceamonthmom.com

Ingredients:

Black Bean Salsa

• 10.5    ounces    Rotel
• 15    ounces    Black beans, drained
• .625    cups    onion, diced
• 15 ounces    corn, drained
• 1    Tbsp.    lime juice
• 1    Tbsp.    cumin
• 1    tsp.    cilantro

Quesadillas

• 2    cups    Mexican cheese, shredded (Daiya cheddar for vegan version)
• 16 large    tortillas

Directions:

Combine all Black Bean Salsa ingredients. Place half of tortillas on oiled or sprayed griddle, top with bean and salsa mix and then cheese. Top with other half of tortillas. Grill to desired crispiness (about 3 minutes per side) and flip. Cut into wedges and serve with sour cream, if desired.

Freezing Directions:

Flash freeze on baking sheet and then move to gallon freezer bags. To serve: Microwave (will be softer) or reheat in oven at 375 for 15-20 minutes or until heated through.

Tip: For a no-cook cooking day version, simply bag the salsa, cheese and tortillas and freeze. Then assemble and grill on serving day.

Servings: 4

This Post will be linked at:

• Mouthwatering Mondays at A Southern Fairytale
• Monday Mania at The Healthy Home Economist (Real Food)
  
• Just Another Meatless Monday at Hey What’s For Dinner Mom? (Vegetarian)
  
• Meatless (Vegan) Mondays at Veggie Converter (Vegetarian)

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This entry was posted on Monday, May 16th, 2011 at 8:00 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.