Ingredients with Measurements:
- 1 can of black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 small onion, diced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 4 large flour tortillas
- 2 cups shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. In a large skillet, heat the olive oil over medium heat.
2. Add the red bell pepper and onion to the skillet and sauté for 5 minutes or until softened.
3. Add the black beans, cumin, chili powder, salt, and pepper to the skillet and stir to combine.
4. Cook for an additional 5 minutes or until the black beans are heated through.
5. Remove the skillet from the heat and set aside.
6. Place a large skillet over medium heat.
7. Place a tortilla in the skillet and sprinkle 1/2 cup of shredded cheese on top.
8. Spoon 1/4 of the black bean mixture over the cheese.
9. Sprinkle with 1 tablespoon of chopped cilantro.
10. Top with another tortilla and cook until the cheese is melted and the tortilla is golden brown, about 2-3 minutes per side.
11. Repeat with the remaining tortillas and black bean mixture.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 480
Fat: 23g
Saturated Fat: 12g
Cholesterol: 58mg
Sodium: 1017mg
Carbohydrates: 47g
Fiber: 10g
Sugar: 4g
Protein: 23g
Substitutions for ingredients:
- You can substitute pinto beans for black beans.
- You can use any color bell pepper you prefer.
- You can use any type of cheese you prefer.
Variations:
- Add cooked chicken or ground beef to the black bean mixture.
- Add sliced jalapeños for a spicy kick.
- Top with sour cream or guacamole.
Tips and tricks:
- Make sure to drain and rinse the black beans before using them.
- Use a spatula to flip the quesadilla over in the skillet.
- Don't overfill the quesadilla or it will be difficult to flip.
Storage instructions:
- Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the quesadilla in a skillet over medium heat and cook until heated through, about 5 minutes.
Presentation ideas:
- Cut the quesadillas into wedges and serve on a platter.
Garnishes:
- Top with additional chopped cilantro.
Pairings:
- Serve with a side of salsa and tortilla chips.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled corn on the cob
Troubleshooting advice:
- If the cheese is not melting, turn down the heat and cover the skillet with a lid to trap the heat.
Food safety advice:
- Make sure to cook the quesadillas to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Quesadillas originated in Mexico and are typically made with tortillas and cheese.
Flavor profiles:
- The baricot-cheese quesadillas are savory and slightly spicy.
Serving suggestions:
- Serve as a main dish or as an appetizer.
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