Black Bean Quesadillas
Ingredients
2 tablespoons vegetable oil or butter (I use 1 tablespoon each)
1½ medium onions chopped
2 cloves garlic minced
¾ teaspoons ground cumin
¾ teaspoons ground coriander
2 chilis minced, or more to taste
15 ounces cooked black beans
½ medium tomato chopped, about ¾ cup
¼ cup orange juice
salt to taste
3 large flour tortillas
Monterrey jack cheese grated
Directions
Heat the fat in a large skillet and sauté the onions, cloves, cumin, coriander, and chilis until the onions are translucent, about 5 to 10 minutes.
Drain the beans, if necessary, and add to the skillet. Mash approximately ⅓ of the beans with the back of a spatula.
Add the tomato and orange juice. Cover and simmer on very low heat for 5 to 10 minutes, stirring frequently to prevent sticking. Uncover and cook down to desired consistency.
To assemble the quesadillas, soften the tortillas however you like and spread the bean mixture over half of each tortilla and top with the cheese. Fold over the other half of the tortilla.
Grill the quesadillas for about 3 minutes per side.
Serve with salsa.