Ingredients
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3 tablespoons chopped red onions
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3 tablespoons diced red bell peppers
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1 teaspoon chopped fresh cilantro leaves
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1 tablespoon fresh lime juice
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fresh ground pepper
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1 (15 ounce) can black beans, rinsed and drained
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3/4 cup chopped tomato
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1 garlic clove, minced
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1/4 teaspoon ground cumin
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salt
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fresh ground pepper
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3/4 cup chopped red onion
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salt
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1/2 teaspoon adobo seasoning (Mexican seasoning with oregano, cumin, and other seasonings)
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1/2 cup chopped tomato
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1 teaspoon minced jalapeno (or to taste)
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2 tablespoons chopped fresh cilantro leaves
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4 large whole wheat tortillas
Instructions
- Make the salsa by combining all the ingredients together. Store in the refrigerator until ready to use (may be made up to 2 days ahead).
- Heat oven to 200* F.
- Combine the beans, cilantro, onions, tomatoes, garlic, cumin, adobo, salt and pepper in a bowl and toss to combine.
- Lay tortillas flat. Place 1/8 of the cheese on one half of each tortilla. Top with 1/4 of the bean mixture, then with 1/8 of the cheese. Fold tortilla in half to cover filling.
- Heat a large non-stick skillet or griddle over medium heat. Cook one quesadilla at a time, taking care not to spill while cooking or turning (use two spatulas when turning over), until lightly browned on both sides and cheese is melty.
- Transfer each quesadilla to oven when finished to keep warm while cooking the remaining quesadillas.
- Cut quesadillas into 4 wedges; serve hot with sour cream and salsa.