One of my most treasured kitchen tools so to speak is a well-loved, well-seasoned and well-used comal. That baby is awesome for so many things, but especially for making quesadillas and let me tell you, I love me some quesadillas any time of the day. They are an easy and fast way to satisfy the hunger of just about anyone. Of course, you can make your standard quesadilla with a tortilla and cheese, but if you want to take things up a notch and make a quesadilla that you can serve for dinner, then hook that quesadilla up with some black beans.
A black bean quesadilla is a great option for dinner when you are short on time and your family is hungry like NOW.
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Black Bean Quesadilla
Ingredients
1 15-ounce can black beans, rinsed
1/2 cup shredded cheese of your choice (more or less to your liking)
4 8-inch flour tortillas
Salsa, sour cream, avocado, black olives or whatever you like for garnishing
Directions
Combine beans and cheese in a bowl. Place tortillas on a work surface. Spread 1/2 cup filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
Place two quesadillas on a comal, cast iron skillet or non stick pan over medium heat. I do not use any oil, but you can spray the comal, skillet or pan with oil if you like.
Cook on each side about 2-4 minutes or until golden brown.Transfer to cutting board and cut into wedges.
Serve as is or garnish with whatever delicousness you like.
Image via calamity_hane/Flickr
