Black Bean Quesadillas and Dip
Ingredients
1 can black beans
1 tsp cumin
Salt to taste
1/2 can black olives
10 Queen Anne green olives
1/4 cup onion
1-2 whole garlic cloves
1 small tomato
1 cup Mozzarella cheese
4-6 Tortillas
Oil
Quesadilla or bean dip? Want both in one recipe? Then use this one and you'll have tasty hot quesadillas and a nice cold bean dip for corn chips.
Directions
Finely chop the onion and tomato and set aside.
Slice the olives on the round and set aside.
Empty the can of black beans, with all the liquid, into a small pot.
Press the garlic into the pot and add the cumin. Stir to mix completely.
Bring the pot to a boil. Let boil for 5 minutes. This will soften the beans a little more so that they are easy to mash.
Remove from heat and pour the mixture into a medium sized bowl.
Using the back of a fork, roughly mash the beans, leaving some of them whole. Mashing the beans should thicken any liquid left after boiling. If the liquid has not thickened, mash some more beans.
Add olives, onions and tomatoes to the bowl and mix well. Salt to taste.
Heat a skillet on medium heat. Spread some oil on the skillet as it heats.
Place a tortilla on a flat surface. Sprinkle some mozzarella on half of the tortilla. Spoon some of the bean mixture onto the cheese and sprinkle with mozzarella.
Fold the tortilla in half.
Create a second quesadilla in the same way. Place both quesadillas on the skillet.
Cook quesadilla for approximately 3-4 minutes, until the tortilla is lightly browned.
Turn quesadilla over and cook the other side for 3-4 minutes, until the tortilla is lightly browned.
Continue to make and cook quesadillas until tortillas and/or beans are used up. Or use half the bean mixture for the quesadillas and half for a cold bean dip with corn chips.
Cut into halves and serve with cold sour cream, salsa and guacamole.
Additional Notes
Beans are good for you, but what do you do with them to make them interesting and tasty? Use this recipe and impress yourself and your family and friends. Use half the recipe for hot quesadillas and the other half for a cold bean dip with corn chips. This is a good recipe to make ahead of time and keep in your fridge for a late night snack.
A quick way to make guacamole is to slice one or two avocados in half. Scope out the avocado from each half into a bowl. Mash the avocado with a fork until smooth. Add as much prepared salsa as you like for taste and mix well. Serve immediately. Good eating.
