Black-Bean Quesadillas

Ingredients

• Onions

  Raw

  1 cup, chopped or 160g

• Cheddar cheese

  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. Finely chop the cilantro and onion. Core and quarter the tomatoes.
2. Heat a large grill pan or skillet over medium heat until hot.
3. In a bowl, combine the beans, cheese, 3/4 cup cilantro, and 1/2 cup onion to make the filling.
4. Divide the filling over half of each tortilla (about 1/2 cup per tortilla), then fold to form half-moons.
5. Brush 1/2 tablespoon oil on the hot pan. Cook 4 quesadillas, turning once, until golden and the cheese is melted, about 4 minutes total. Repeat with the remaining oil and quesadillas.
6. For the salsa, pulse the tomatoes, hot sauce, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the remaining onion and cilantro in a food processor until coarsely chopped. Serve alongside the quesadillas.