We love quesadillas!! My husband and kids had quesadillas for merienda (like a late supper or snack) almost every single day this past year. There is something very comforting about this warm, cheesy, toasty dish! What I love about quesadillas is it’s easy to experiment with new flavors. You just by add something on top of the cheese, or even just use a different cheese.
In Mexico we normally use Queso Oaxaca, it melts beautifully and it has a tangy flavor difficult to find in other cheeses. But sometimes it is hard to find Oaxaca in the US, so for these quesadillas I used a bag of shredded mozzarella cheese and they turned out fine! I also gave them a new flavor by adding a mix of black beans and sauteed onions. Hope you like them, too!
Quesadillas with Black Beans and Onions
- 1 (14 oz) can black beans
- 1 small yellow onion, chopped
- 1 T olive oil
- Salt to taste
- 10 whole wheat flour tortillas
- 1 bag (16 oz – 545 gr) mozzarella cheese
- Salsa verde or pico de gallo (optional)
- Avocado (optional)
Open the can of black beans and drain the liquid. Pour the olive into a hot pan and add the chopped onions. Sweat the onions until soft, stirring almost constantly for about 3-4 minutes. When they are soft, add the beans, let them cook for another 5 minutes, until beans are warm and soft. Add salt if necessary, set aside. Heat one tortilla on a hot comal (if you don’t own a comal, you can use a pan). Sprinkle shredded cheese over the middle, add some beans and let it cook until cheese melts. Repeat until you finish them all.
Add some salsa verde or pico de gallo and avocado as you wish. I do wish!