Black beans are absolutely delicious and nutritious! I made an extra-fabulicious “mess” of black beans today. I poured six or seven cups of water and nearly a pound of dry beans into the crock pot. Then seasoned with 3-4 garlic cloves, 1 teaspoon kosher salt, 1 teaspoon seasoned salt, and cooked them on the low setting for seven-ish hours. Oh mercy! Delicious isn’t a good enough description!
I decided to whip up a fast dinner of Black Bean Quesdillas. I used to wait tables with a lady who called them kwaza-dill-ahs. Well, she wasn’t entirely incorrect, phonetically speaking. Anyway, here’s what I used:
- Scrumptious, homecooked black beans
- Goat cheese
- Raw spinach
- Fresh avocado
- Grape tomatoes
- Flour tortillas
- Olive oil
Drizzle olive oil into a skillet on medium-low heat. Lightly brown one side of a tortilla, flip it over. While the other side is browning, crumble goat cheese onto one half of the tortilla, spoon black beans on top of cheese, crumble a little cheese onto the beans.
Roughly chop spinach leaves and lay them on top of the beans/goat cheese. Slice the avocado and grape tomatoes and top off the the quesadilla innards.
By now the tortilla is golden brown and slightly crunchy. Using a spatula, gently fold the bare half of the tortilla over the yummy-ness.
With the spatula, lift the quesadilla onto a cutting board, slice into triangles with a pizza cutter, and move to a plate.
If you have time, this dish would be even better with my fresh salsa and guacamole.