As a freshly graduated college student anxiously awaiting my first paycheck in September, but also someone that likes cooking and munching on yummy food, I was very happy to find an inexpensive but delicious recipe for black bean quesadillas. Plus the beans are a great source of protein so you stay full longer. I didn't have all the ingredients in the original recipe but I had similar things, and surprisingly all of the garnishings, so I modified it and had a deliciously inexpensive dinner! The most costly ingredient of this dinner was the tortillas for $2.15-for eight of them and I'll make breakfast burritos tomorrow so I feel like it was a good spend! I had a lot of left over bean mixture-don't add the cheese until you're ready to cook the quesadilla, and I can't wait to have it again tomorrow!
Black Bean Quesadilla
1 can (15oz) black beans
1 can (14.5oz) diced tomatoes with chiles
1/2 small onion
1 cup shredded cheddar cheese
1 t cumin
4 large tortillas
1 avocado
Directions
1. Mince the onions and rinse the beans thoroughly, slightly mash the beans so that they are broken but still in large chunks. Drain the tomato/chile mixture and set aside.
2. Combine beans, onions, tomatoes, cumin, and cheese in a medium bowl. Place tortillas on a work surface. Spread 1/2 cup filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
3. Add quesadilla to pan and cook, turning once, until golden on both sides, 2 to 4 minutes total. Serve the quesadilla with sliced avocado, sour cream, and chips.
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