Ingredients
The following ingredients have 4 Servings
- 10 grape (or cherry) tomatoes, quartered
- 1 jalapeno pepper, seeded, thinly sliced
- 2 avocadoes, chopped or slices for topping
- 1 cup Spicy Black Beans
- 1 cup corn – fresh, canned, or frozen (thawed if frozen)
- ¼ red onion, cut into thin slivers
- 8 corn tortillas
- Salsa (of choice)
Instruction
- Chop and prepare the tomatoes, jalapeno pepper, avocado, and red onions.
- Heat a cup of the Spicy Black Beans leftovers in the microwave, then coarsely smash them with a fork or potato masher. One cup of beans makes approx. 4 “quesadillas”.
- On a plate, lay down a corn tortilla. Place approx. ¼ cup of the smashed Spicy Black Beans onto the corn tortilla, spread them out evenly in a thin layer, and press down firmly to ensure the beans stick to the tortilla.
- Next add the tomatoes, corn, jalapeno peppers, and red onions on top of the black beans. Repeat for as many tortillas as you want.
- Heat a nonstick skillet over medium heat. When the skillet is hot, slide the loaded tortilla from the plate onto the hot skillet, add a corn tortilla on top, and press down firmly, creating a thin “quesadilla”. Heat for approx. 4 minutes.
- Using a large thin edged spatula, lift the edge of the tortilla to check how brown it is. Once the tortilla is lightly browned, very crisp, and hot, carefully flip the tortilla over to cook the other side.
- Repeat the cooking process with the remaining “quesadillas”.
- Cut the “quesadillas” into fourths and serve with avocado slices and salsa.
- Enjoy!
