Smashed Black Bean Quesadillas

Here's another recipe from Heidi Swanson's Cook 1.0. I intended to follow this recipe, but ended up making my own filling using leftovers from the pantry and refrigerator: diced tomatoes and zucchini, salsa, shredded chicken, avocado, and cheese.

I cooked the quesadilla this way. Here's a link to more recipes.


In a medium bowl, gently toss together:

1 (15-oz) can black beans, drained (smash the beans a bit against the side of the bowl)
1 cup corn kernels
1 red bell pepper, minced
1 avocado, cut into small cubes
1 cup crumbled queso fresco
A squeeze of lime juice

Place a skillet over medium-low heat. Run a stick of butter quickly across the bottom of the pan. Place one tortilla in the pan and add enough of the cheese and bean mixture to create a thin layer across the bottom of the tortilla.

Place another tortilla on top, forming a sandwich.

Cook the quesadilla until the bottom is golden brown. Flip, and cook the other side until browned - the second side always cooks faster. Use the remaining filling to make more quesadillas.