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Dinner Tonight: September 16, 2020 Black Bean Quesadillas

Black Bean Quesadillas

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Disculpa, pero esta entrada está disponible sólo en English.

Ingredients

Serves 6

  • 1 cup (8oz) dried black beans, rinsed and picked over (or  two 15-ounce cans black beans, rinsed and drained)
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1/4 teaspoon black pepper
  • 1 1/2 cups water (or 1 cup water if using canned beans)
  • 1/2 tsp salt
  • Olive oil spray
  • 12 flour tortilla
  • 3 cups Mexican blend cheese, shredded
  • 2 cups tomato sauce

Instructions

Slow Cooker: 

  1. Add the beans, spice blend, water, & salt to the cooker
  2. Cover and cook on LOW: 8 – 9 hours or HIGH: 3 – 4 hours. (If using cooked, canned beans reduce cook time on LOW to 3-4 hours or HIGH 2 hours
  3. For Quesadillas: Heat a skillet on medium & spray with olive oil
  4. Place a tortilla into the skillet; sprinkle 1/2 cup of cheese on top; 1/2 cup of the cooked black beans; & 1/3 cup of tomato sauce
  5. Top with a second tortilla and cook until cheese is melted on the underside (2 minutes), then flip onto the other side to cook for a further 2 minutes before serving.

Pressure Cooker:

  1. Add the beans, spice blend, water, & salt to the cooker
  2. Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 25 minutes. (If using cooked, canned beans reduce cook time to 6 minutes)
  3. Allow to Natural Pressure Release
  4. For Quesadillas: Heat a skillet on medium & spray with olive oil
  5. Place a tortilla into the skillet; sprinkle 1/2 cup of cheese on top; 1/2 cup of the cooked black beans; & 1/3 cup of tomato sauce
  6. Top with a second tortilla and cook until cheese is melted on the underside (2 minutes), then flip onto the other side to cook for a further 2 minutes before serving.

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