Chipotle Black Bean and Tomato Quesadilla
 
Hands-on time
Cook time
Total time
 
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Yields: 2 single-serving quesadillas
Ingredients
  • 2 medium-sized tortillas
  • 2 wedges Laughing Cow queso fresco & chipotle spread
  • 1/2 cup cooked black beans
  • 1 tsp adobo sauce (from a can of chipotle chilies in adobo), optional
  • 1-2 vine-ripened tomatoes, halved and thinly sliced
  • small handful of cilantro, torn
  • sprinkle of black pepper
  • salsa to serve
  • extra cilantro to serve
Instructions
  1. Spread one wedge of Laughing Cow spread on half of each tortilla.
  2. In a bowl, mash together the black beans and adobo sauce. Divide the mixture equally between the remaining halves of the two tortillas.
  3. Arrange the tomato slices in a layer on top of the bean mixture. Top with the cilantro and a sprinkle of black pepper. Fold the cheesy half of each tortilla down over the bean-and-tomato half.
  4. Preheat a pan or skillet over medium-high heat. Once hot, add the quesadillas (one at a time, depending on how much room you have). Cook until golden brown on one side, about 2 minutes, then flip carefully and cook until the second side is golden brown.
  5. Slice into wedges and serve immediately. Top with salsa and extra cilantro.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/06/chipotle-black-bean-and-tomato-quesadilla/