Wednesday, January 18, 2012

Black Bean, Jalapeno, and Mozzarella Quesadillas

1 Tbsp olive oil plus extra for brushing
1 red onion, chopped
1 garlic clove, chopped
1 red bell pepper, seeded and sliced
1 jalapeno, deseeded and chopped
15 oz can black beans, rinsed and drained
2 large soft tortillas
2 oz mozzarella cheese
salt and pepper

1.  Heat the oil in a large nonstick skillet over medium low heat and fry the onion 8 to 10 minutes until soft.  Add the garlic, red pepper, and jalapenos and cook 2 minutes longer, stirring occasionally.  Stir in the black beans and heat through, then roughly mash with a fork.
2.  Preheat the broiler to medium high and line the broiler pan with foil.  Spoon the bean mixture on top of one of the tortillas, cover with the mozzarella and then with the second tortilla.  Press the edges down slightly to encase the filling, then brush the top with olive oil.
3.  Broil the quesadilla 4 to 5 minutes until golden and crisp, then carefully turn it over and broil 4 minutes longer.  Cut into wedges and serve hot.

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