"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Black Bean Quesidillas Recipe

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This recipe for Black Bean Quesidillas, by , is from The Heinrichs Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Eldon and Verda Heinrichs
Added: Wednesday, July 22, 2009


2 tsp vegetable oil
1 onion, chopped
1 sweet green pepper, diced
1 Tbsp chili powder
1/2 tsp ground cumin
1/4 tsp each salt & pepper
1 can black beans, drained and rinsed
1 cup salsa
1/2 cup corn kernels
4 large flour tortillas
2 cups shredded cheddar cheese
1/2 cup sour cream
1/4 cup diced fresh /pickled jalapeño peppers (opt)

In large, nonstick skillet, heat oil over medium heat. Cook onion, green pepper, chili powder, cumin, salt and pepper until softened, about 8 minutes. Add black beans, salsa and corn. Cook, stirring often, until heated through, about 5 minutes. Evenly spoon bean mixture over half of each tortilla; sprinkle with cheese. Fold uncovered half over top and press lightly. Place on a large rimmed baking sheet; bake in 425º F oven, turning once, until golden, 10-15 minutes. Serve with sour cream and jalapeño peppers (if using).This is a vegetarian dish. A little bit of fried Italian sausage spices it up as a non-vegetarian option.




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