"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Black Bean Quesadillas Recipe

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

Joan vonNiessen
Added: Saturday, June 27, 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 and pepper
1 cup salsa
1/2 cup corn kernels
4 large flour tortillas
2 cups shredded cheddar cheese
1/2 cup light sour cream
1 can black beans, drained and rinsed
1/4 cup fresh or pickled jalapeno peppers, diced

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




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