Bean and Cheese Quesadilla

Ingredients

1 tbsp olive oil
1/4 cup yellow onion, diced
1 garlic clove, minced
1/2 tsp cumin
1 - 15 oz. can black beans, drained
1 - 14.5 oz. can diced tomatoes with fire roasted green chilis, drained
1 cup Monterey Jack or cheddar cheese, grated
6 Stacy’s organic flour tortillas

Directions

Heat olive oil over medium heat. Stir in onion, garlic, cumin, and salt. Cook until onions are soft, stirring frequently. Add one can black beans, drained, plus 2 tablespoons water. Cook, stirring frequently, 1 to 2 minutes. Mash beans with a fork or process in a food processor until creamy but still chunky. Spread bean mix evenly over 3 tortillas.

Next, add tomatoes, drained.

Next, add shredded cheese. Top each with another tortilla.

Heat a cast iron pan with a little bit of oil plus a pinch of salt and cumin, do not overheat. Cook one at a time in cast iron skillet until brown and crispy on one side, then flip and cook until brown and crispy on the other side. Take off heat and let rest 5 minutes.

Cut into 6 wedges. Serve with avocado, sour cream, hot sauce and/or salsa.

Recipe courtesy People’s Food Co-op