I’ve posted about my love of Mexican food. Tonight, I share with you a quick and easy Mexican inspired Quesadilla. Again, I love this recipe because the sky’s the limit when it comes to the many ways it can be prepared.
Here’s how it went down…
Simple Black Bean Quesadilla
I love guacamole as a garnish for everything Mexican. So I started by whipping up a quick guacamole. Some ripe avocados, a half of a juiced lime and some salt does a guacamole good. I mashed it together with a fork.
Then I took some black beans and a little bit of store bought salsa and combined them. Because I’m feeding a toddler, I mashed the beans and salsa together so they will stick together in the quesadilla, but the beans can be left whole and just mixed with the salsa, too.
I used the Ezekial flat bread. Ezekiel bread is a sprouted grain bread. You can read more about the health benefits of sprouted grain breads here.
I took one flat bread and spread my black bean mixture over it. Then put a layer of guacamole over top. Then put another flat bread on top.
This is where the recipe can get interesting…
– Make your own fresh salsa to use in this recipe… store bought is great in a pinch, but there are some really tasty and easy salsa recipes out there
– Add a layer of thinly sliced tomatoes on the black beans
– Add corn, red peppers (raw or roasted), sun dried tomatoes, shredded lettuce, jalapeño peppers, black olives or a combination of these
– Add hot sauce or salsa verde
– It’s nice that this is a great recipe that is diary free, but traditionally sour cream or a sprinkle of cheese can be added
– Rachel Ray has a variation where she does another layer of beans on top of the top flat bread, then another flat bread… so she layers the quesadilla with 3 or 4 layers and each layer she puts a different ingredient with the beans
… like I said, the sky is the limit!
Then I added a tablespoon of olive oil in a pan and on high heat I browned the two sides of the quesadilla.
Mmmm… this was so delicious! Flavorful. Comforting. A great source of fiber.
I served this with the guacamole and salsa as garnish… however our sides for the night also included a fresh green salad with julienne carrots and a broccoli and cauliflower medley.
I made a couple extra quesadillas as leftovers for our lunch tomorrow! Tonight’s dinner and tomorrow’s lunch, done and done!
Enjoy!
Absolutely delish!!!!! Made this the other night and the kids loved it. Ingredients were simple and clean.
Glad you liked it, Marie! Cheers! 🙂