Double Bean Quesadilla Quesadilla
Creating filling, healthy meals from simple ingredients can often be a challenge. Especially if you want to make the meal fun, and kept the work down...
Double Layer Double Bean Quesadillas
Each quesadilla serves one.
- 2 large flour tortillas
- 2 Tbsp. refried beans
- 2 tsp. taco sauce
- 1/4 c. shredded sharp cheddar cheese
- 1/4 c. shredded white cheddar cheese
- 2 tsp. salsa
- 2 Tbsp. black beans
- 4 slices sliced jalapenos
- 1 Tbsp. sour cream
Heat a heavy skillet or griddle over high heat. I like to use a cast iron skillet, but then I like to use a cast iron skillet for a lot of things.
Spread refried beans over one tortilla, then drizzle with taco sauce. Press the other tortilla over the first to make a sort of sandwich.
When the skillet seems hot, reduce heat to medium, and place tortillas (with refried beans between them) on the bottom of the skillet. Spread white cheese over one half of the tortilla, and yellow over the other half. Drizzle salsa over the white cheese. Spread black beans over salsa. Place jalapenos (if desired) more-or-less evenly over the beans. Drizzle sour cream over beans and jalapenos. As cheese begins to melt, fold the tortilla in half. The tortilla should be beginning to get crispy on the outside. If not, you'll need to increase cooking times below slightly.
Let cook for about 1 minute and a half, then flip. I find it easiest to use a fork to lift the outer edge of the lowest tortilla, then just roll it over the "fold." The tortilla should be golden to brown and crispy. (The more you make quesadillas, the easier this will get.)
Let the second side cook for about two minutes. We want to get the tortilla to start to brown, the cheese melted, and everything hot through. Remove from heat and allow to cool for about 30 seconds. Then cut into wedges, or in half, or in strips and serve.
Serve with taco sauce, chipotle guacamole, sour cream, salsa, diced tomatoes, or other Mexican-style condiments.