Mashed Cumin Black Bean Quesadillas with Extra-Sharp Cheddar and Cilantro
often find myself checking out the fridge because I’ve forgotten that I should eat something. I know most people don’t do that, but I think it’s the reminisce of chefdom which occasionally peak it’s head out of the shadows and stops me from eating even if I’ve been cooking all day. When I was Executive Chef I was the skinniest I’ve ever been, STRESS period end of the story.
This is one of those pantry empty type items which came to me in a time of great hunger and quick thinking; where all of our most simple, yet delicious ideas come from. Without a doubt, I always have tortillas, cheese and beans in my house. Those are staples in my food repertoire along with rice, pasta and some form of canned tomatoes. I can’t live without these things, so as you can see, I have a big carb problem. Well, I wouldn’t say problem, more like affinity to these ingredients. The possibilities are endless, which is why I try and keep them stocked at all times.
So for my little hunger pang I decided that I should make some quesadillas. Now I normally wouldn’t write about something so simple, but I love the crunch combination of what fresh herbs and a little veggie love can accomplish with something as simple as a quesadilla. I hope you enjoy these meatless hearty stacks of cheesy goodness.
Mashed Cumin Black Bean Quesadillas with Extra-Sharp Cheddar and Cilantro
1 cup grated extra sharp cheddar
¼ bunch cilantro leaves picked from stems, washed and dried
8 corn tortillas (small size)
1 can black beans drained and rinsed twice
1 pinch cumin
1 pinch cayenne pepper
Extra-virgin olive oil
4 tablespoons salsa (your preference)
2 teaspoons sour cream
3 leaves Romaine, chiffonade (thinly sliced)
1 Roma tomato
Salt and pepper
In a small pot, add rinsed beans and heat over medium. Add 2 tablespoons of salsa to beans and mash with a fork or masher and then add cumin and cayenne pepper.
Place 4 tortillas on cutting board and spread beans on one side of tortilla.
Add cilantro to the top of the beans.
Add cheddar to the top and cover with remaining tortillas.
Heat a skillet with enough extra-virgin olive oil to coat the bottom of the pan, until very hot. Place quesadillas in hot skillet and cook for 2-3 minutes on one side and then turn and cook about 2 minutes until cheese is melted.
Repeat with remaining quesadillas.
Once finished cooking top the quesadillas with lettuce, chopped tomato, salt and pepper, a little bit of salsa and sour cream to your preference.
