Black Bean Quesadillas

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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.

Tortilla, goat cheese, black beans.

Tortilla, goat cheese, black 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.

This just keeps getting better.

This just keeps getting better.

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.

Hello darlin!

Hello darlin!

With the spatula, lift the quesadilla onto a cutting board, slice into triangles with a pizza cutter, and move to a plate.

Ooh la la!

Ooh la la!

If you have time, this dish would be even better with my fresh salsa and guacamole.

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One response »

  1. Pingback: I don’t want to cook dinner! | Hippie Huckster

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