After what started as a glorious post-birthday/Sunday Hike, the weather quickly changed after some showers moved through and the temperature dropped hard. Even though the sun came back out, it was the chilliest it’s been since we came over. After eating lunch out, I wanted to cook…but I was exhausted and my sous chef was napping on the sofa himself. So I opted for some quick black bean quesadillas. This recipe made my menu list because it’s limited ingredients, utensils, and time-needed.
Finding black beans in Scotland is no easy feat. I had been tipped off to this lack of legumes so I shipped 3 cases of canned black beans (More on stocking up to come at a later post) here…that of course won’t arrive for another month. I tried finding real black beans to soak and cook myself at ASDA, but even those weren’t available. Thankfully I had done some research that black beans in a box can sometimes be found at Sainsbury! I got two boxes which was just enough for this recipe.
- 2 boxes (or 15 oz cans if you live in America) black beans
- 8 soft shell tortillas
- 200 grams (7 ounces-ish) shredded “Fiery Cheese Mix” (or taco cheese blend or Monterey jack if in America)
- 200 grams of salsa (we used hot salsa to give it a little extra heat)
- 1 Avocado
- Rinse and drain your black beans.
- Put rinsed black beans in a bowl and mix with shredded cheese and salsa.
- Heat a pan over medium heat and spray with cooking spray.
- Place 1 tortilla in the pan, spoon ¼ of the black bean mixture onto the tortilla and top with another. Cook about 5 minutes, checking periodically on the color of the tortilla and cheese melting. Then flip and cook another 5 minutes.
- Cut into fourths and compliment with sliced avocado and more salsa if desired.