QuesadillasSubmitted by: KARENSUEBURTON
1 red bell pepper
1 garlic clove, minced
1 can black beans, drained
1 can diced tomatoes
1/2 t. salt
jalapeno pepper to taste (I use 1/4 of a de-seeded pepper)
12 corn tortillas
2 T. grapeseed oil
Steps 1- 2 can be done ahead of time and placed in the freezer. Thaw contents in the refrigerator for a day or 2 and then proceed with step 3.
Can serve with salsa, avocado, cilantro yogurt, sour cream.
If your filling is too spicy-hot, you can cool it down by serving with some yogurt and/or adding cooked rice and/or adding more beans and tomatoes to the filling. Another thing we did, that worked really well, was wrap individual bites in lettuce leaves.
These can also be made into tamales by rolling filling in individual tortillas. Place tamales on a bed of diced tomatoes (I used canned), and top with shredded cheese. Bake until cheese is melted.
Any kind of oil can be used in place of the grapeseed oil.
2. Add remaining ingredients, excluding tortillas and grapeseed oil) to the pepper & onion
3. Cook in a large skillet on medium high until onions are tender, stirring frequently. 10-15 minutes.
4. Heat oil in separate skillet over medium heat.
5. Place one tortilla in skillet, add veggie mixture and top with 2nd tortilla.
6. Cook quesadilla 3-4 minutes, then flip and cook another 3-4 minutes, until golden crispy brown.
7. Cut each quesadilla into 6 pieces using a pizza cutter or sharp knife.
Serving Size: 6 servings, 1 quesadilla each
Number of Servings: 6
Recipe submitted by SparkPeople user KARENSUEBURTON.