Black Bean Quesadilla


Are you looking for a spicy and savory treat to fill up the whole family? Do you need to do it quickly and with practically no clean up? Well, you have arrived at just the right recipe to satisfy your needs. This quesadilla is simple, fun, fast, and exceptionally clean. It uses only two skillets, a cutting board and a knife (plus serving dishes) and will render your family or guests well satisfied. Any kind of veggies can be used (as usual) but I was in a particularly red mood today. With the President being awarded a Nobel Prize for his aspirations instead of achievements, I felt it only necessary to eat the Right color; so as to infuse myself with Republican Color and Spirit inside and out. Eating this dish exactly as I have prepared it will not make you a Republican, but it will satisfy you and it is relatively inexpensive to make, so you enjoy the best parts of being a Right-Winger in a very delicious dish: it’s inexpensive and yields simple personal satisfaction. Ninety Percent of these ingredients were purchased at very low cost at one of the local farm produce stands near my home.

Makes two Quesadillas.

Assemble the Following:

  • ½ TBSP. Recaito (Cilantro Cooking Base)
  • ½ TBSP. Olive Oil
  • ⅓ C. Scallion or Green Onion, diced
  • ¼ C. Grape or Cherry Tomatoes, thinly sliced
  • ½ C. Red Bell Pepper, coarsely chopped
  • 1 Small Red Capsicum pepper, seeded, cleaned, very finely chopped
  • 1-1½ C. Black Beans, Canned Organic
  • ¼ C. Queso Cheese
  • 2 Flour Tortillas
  • Salsa, your favorite kind

Do this with it:

  • Heat small sauté with Recaito and Olive oil.
  • Sauté chopped and diced vegetables until tender.
  • Add Black Beans and continue to cook on medium-low heat.
  • Toast one tortilla at a time in large fry pan or on Iron Skillet over medium heat, until pliable and warm.
  • Spoon half the vegetable/bean mixture onto half the tortilla and add Queso cheese.
  • Fold tortilla at halfway point and seal over vegetable/bean mix.
  • Cook until shell is done to desired crispness.
  • Remove to cutting board when done and allow to stand for two to three minutes before cutting into quarters.
  • Repeat with second tortilla.
  • Serve with salsa of choice.

Notes and Abstract:

  • Use the veggies that are easily available and in season where you are. I found a great deal on most of these ingredients at the Gillis Farm Produce Stand. You’re not only doing the farmers a favor by buying direct form them, you’re doing yourself a favor in the amount of money you save. Red bell peppers were a buck a piece at Gillis’s farm as opposed to $2.99 per pound at the market. You’re eating local fresh produce that tastes soooooooooooooooooooooooooooo much better than that which is shipped from Canada or Mexico. It’s better for your immune system too!!!
  • If the products are best made in Mexico, use them. I have yet to taste a Recaito that was acceptable that came from anywhere other than Mexico, excluding the home-made. Sometimes the Goya Brand market products are the best.
  • DO NOT, DO NOT, and DO NOT touch your face after handling the capsicum. Regardless of how short your fingernails are and well seasoned and burnt-off your fingertips are, you will severely regret touching any sensitive skin or mucous membrane after handling any spicy pepper. I know this from excruciatingly painful experience. Take my word for it. The best way to keep your hands free of dangerous capsicum is to wear food-grade nitrile gloves while handling any capsicum pepper, or just keep your hands away from your face for twelve to twenty-four hours after their handling.
  • I served this with some organic Fire Roasted Salsa Verde I picked up from the market.

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Posted on October 10, 2009, in Recipes and tagged , , , . Bookmark the permalink. Leave a comment.

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