When it comes to meals that are quick, healthy and economical, it really doesn’t get better than beans. They pack a great nutritional punch and are typically lower in calories - unless you load them down with lots of cheese, like I do - and so they end up making a great weeknight dinner option. These crunchy bean quesadillas are a good stand-by. Most of the ingredients are pantry and fridge staples so you’re likely to already have everything on hand. The crunch of the quesadilla shell is a great contrast against the creamy beans inside. It takes less than 15 minutes to whip up, a nice added bonus for busy weeknights. br
Ingredients
4 Tbsp. vegetable oil
1 can black beans, drained and rinsed
1 small yellow onion, diced
juice of 1 lime
4 ounces cheddar cheese, shredded plus additional for sprinkling
4 medium-sized flour tortillas
sour cream for topping
Directions
In a large bowl, combine beans, onion and lime. Use a fork and mash it until it reaches a somewhat chunky consistency. Heat a sauce pan over medium high. Add 1 Tbsp. oil to the pan and let it get hot. Once the oil is hot, place down a tortilla. Allow it to heat for a minute. Add bean mixture on one half of the tortilla. Top with an ounce of cheese. Fold the tortilla over to cover then flip. Allow it to get crisp on the opposite side, about a minute. Remove from heat and set on a plate. Repeat with remaining beans, cheese and tortillas. Top with sprinkled cheese and sour cream for serving.
Serves 4
--Kim Cooper--
