Black Bean Quesadillas

Ingredients

• 4 quesadilla wraps
• 2 cups shredded pepper jack cheese
• 2 cups cooked black beans (I recommend using my chipotle black bean recipe.)
• 1/3 cup chopped onion
• 1 chipotle pepper in adobo sauce
• 1 tsp cumin
• 1/4 tsp chili powder
• 1/2 tsp salt
• Black pepper to taste
• 1/4 cup water
• 3 tbsp olive oil
• 1 avocado (optional)
• Salsa (optional, and I use my Keep It Simple Salsa recipe)

Cooking the Quesadillas

In a medium skillet, heat 1 tbsp olive oil. Cook onion for about 5 minutes over medium flame, stirring until it softens. Add beans, chipotle pepper in adobo sauce, cumin, chili powder, salt, pepper, and water. Cook for about 5-7 minutes, until water is evaporated. Remove chipotle pepper. Let cool for about 10 minutes.

Lay a quesadilla wrap flat and scatter cheese over one half of it. Spread black bean mixture over the cheese, and then scatter more cheese over the beans. Fold the quesadillas in half. Repeat for each quesadilla.

Lightly coat large heavy skillet or griddle with remaining olive oil. Heat over medium flame. Set quesadillas in skillet and cook until lightly browned (about 2 minutes). Remove from the skillet and cut each quesadilla into wedges. Serve with avocado, sour cream, and salsa.