Tuesday, October 14, 2014

Black Bean Quesadilla with homemade Pico


2 soft tortillas
1 c. black beans
1-2 c. shredded Mozzarella cheese

Place one tortilla on a flat skillet heated to medium heat. Sprinkle an even layer of cheese on top. Spread out the black beans and top with the remaining cheese. When the cheese starts to melt, add the second tortilla on top and using a large spatula, flip. Keep cooking until the bottom tortilla is a deep golden brown and the cheese is all melted through.

For the Pico:

1/2 large red tomato, chopped
2 Tbs. white or yellow onion, chopped small
2 Tbs. fresh cilantro

Serve the quesadilla with fresh Pico and lite sour cream on the side. If you live in an area that has a Border Grill, this tastes very similar. Especially the Pico! Yum!

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