Black-Bean Quesadillas

Ingredients

• Onions

  Raw

  1 cup, chopped or 160g

• Mexican cheese

  Queso chihuahua

  8 oz or 227g

• Canned black beans

  Low sodium, drained

  2 cup or 520g

• Pepper or hot sauce

  Ready-to-serve

  1 tsp or 5g

• Tortillas

  Ready-to-bake or -fry, flour

  8 tortilla, medium or 368g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Tomatoes

  Red, ripe, raw, year round average

  2 large whole or 364g

• Fresh cilantro

  Coriander leaves, raw

  1 ¼ cup or 20g

Directions

1. Rinse and drain the black beans. Grate the cheese and chop the cilantro and onion. Quarter the tomatoes.
2. Heat a dry grill pan over medium heat until hot.
3. Combine the beans, cheese, 3/4 cup cilantro, and 1/2 cup onion. Divide the mixture evenly over half of each tortilla (about 1/2 cup each), then fold the tortillas in half.
4. Brush 1/2 tablespoon of oil on the grill pan, then cook 4 quesadillas, turning over once, until golden and the cheese is melted, about 4 minutes total. Repeat with the remaining oil and quesadillas.
5. Meanwhile, pulse the tomatoes, hot sauce, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the remaining onion and cilantro in a food processor until coarsely chopped. Serve the salsa with the quesadillas.