This tasty quesadilla has been a staple in my weekday cooking repertoire, in one incarnation or another, for about six years now. It comes together really quickly with canned beans (we have a very strong allegiance to El Ebro brand) and is pretty healthy packed with vegetables and beans and using reduced fat cheese and just one tortilla per quesadilla.
yellow onion, diced
bell pepper, diced
2 cans of black beans, drained
spices: chili powder, garlic powder, salt, freshly ground pepper
one tortilla per quesadilla (I can usually make 4 or 5 with the black bean filling.)
reduced fat shredded Mexican cheese
1. Dice the onion, bell pepper, and tomato.
2. Heat a small amount of olive oil in a pot. Add minced garlic, onion, and bell pepper. Cook for a few minutes while draining the black beans.
3. Add the black beans and diced tomato to the pot. Cook until everything is hot adding chili powder, garlic powder, salt, and pepper to taste.
4. While the bean mixture is cooking you can begin to assemble the quesadillas. Put one tortilla on a plate for each person. Sprinkle a small handful of shredded cheese on the bottom half of the tortilla so that it covers it with a thin layer. Keep a little room around the bottom edge without cheese so it doesn’t leak out later.
5. Get your spinach leaves out and break off any obnoxiously long stems.
6. Once the bean mixture seems ready to go, start heating a shallow pan with some olive oil in it. Spoon the bean mixture over the cheese-covered area of the tortillas. Cover the bean mixture with a layer of fresh spinach leaves followed by a little more cheese (it acts as glue here). Fold the tortilla over and place it in the hot pan. When the cheese is melty and the tortilla is starting to brown, flip it over to do the other side.
7. Serve immediately with salsa. The bean mixture holds up great in the fridge or a couple days so save any leftovers to make a quesadilla for lunch tomorrow.