Cheesy bean quesadillas with a quick lime-yogurt dip; about 15 minutes.
LBy LaRea
Servings
4
1 can Canned black beans, drained and rinsed
4 piece Corn or flour tortillas (8-inch)
1.5 cup Monterey Jack cheese, shredded
1 tsp Ground cumin
0.5 tsp Smoked paprika
1 clove Garlic
2 piece Scallions
1 piece Jalapeno, finely diced
0.25 cup Fresh cilantro, chopped
2 tbsp Vegetable oil
0.5 cup Plain Greek yogurt
1 piece Lime
0.5 tsp Salt
Calories
417 kcal
Protein
21g
Carbs
34g
Fat
23g
Fiber
5g
Sugar
2g
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Lime-Yogurt Dip
1. Zest the lime, then squeeze its juice into a small bowl. Stir in the Greek yogurt, half of the cilantro, the lime zest and a pinch of salt. Refrigerate until serving.
0.1 cup Fresh cilantro, chopped,
0.5 cup Plain Greek yogurt,
1 piece Lime,
0.2 tsp Salt
Bean Filling
2. Mince the garlic and thinly slice the scallions. In a bowl, coarsely mash the black beans with a fork, leaving some whole for texture. Mix in the garlic, scallions, jalapeno, cumin, smoked paprika, remaining cilantro and the remaining salt.
1 can Canned black beans, drained and rinsed,
1 tsp Ground cumin,
0.5 tsp Smoked paprika,
1 clove Garlic,
2 piece Scallions,
1 piece Jalapeno, finely diced,
0.1 cup Fresh cilantro, chopped,
0.2 tsp Salt
Assemble and Crisp
3. Lay the tortillas on a board. Sprinkle cheese over half of each tortilla, spread the bean mixture on top, then add a little more cheese. Fold each tortilla over to form a half-moon and press down gently.
4 piece Corn or flour tortillas (8-inch),
1.5 cup Monterey Jack cheese, shredded
4. Heat a large skillet over medium heat and brush with a little vegetable oil. Cook the quesadillas 2 to 3 minutes per side, in batches if needed and adding oil as required, until deep golden, crisp and the cheese has melted.
2 tbsp Vegetable oil
Serve
5. Rest the quesadillas for 1 minute, then cut into wedges. Serve hot with the lime-yogurt dip.
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