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Saturday, February 23, 2008

Black-Jack Quesadillas

These are so, so, so good - and pretty good for you.

- 16 oz. can black beans, rinsed and drained (unless you're like me and prefer to use dried. If you use dried beans you must soak them overnight, then cook for 45 minutes. I normally do large batches of different beans and keep them in the fridge through the week)
- Banana peppers (use to taste, about three per quesadilla)
- 8 oz. package shredded cheese
- 1 tsp. dried oregano
- 1/2 cup salsa

- Dump the beans into a bowl and mash to a pulp.
- Stir in the peppers, salsa, and oregano.
- Cover a tortilla with the mixture, add cheese to the top, top with another tortilla and cook until golden in a large skillet with little to no oil.

These are incredibly filling - I was unable to finish mine.


Ivayla said...

Oh, you cook them in a skillet? Don't they get crunchy? I like my tortillas soft, so I use the microwave. When I am being lazy, I am truly being lazy :)

Siri said...

Lol, skillet. I like mine crunchy. :-D