Refried Black Bean Quesadilla with Tomato Salsa

Lovely Mexican-inspired appetizer, breakfast, lunch or dinner idea made in 15 minutes. I can eat quesadillas at any time of the day. Are you a Mexican food lover too?

While we are still enjoying life in SE-Asia, and planning to stay here for a few more years, when we are ready for another change I definitely vote to set up camp in Central-America or the Caribbean. Asian food is great, but nothing beats the Mexican flavors if you ask me.

But let's talk black bean quesadillas​ now!

Ingredients (serves 2)

For the quesadilla

• 2-4 wrap or tortilla, depending on their size
• 3/4 cup cooked or canned black beans (½ cup dried = 1.5 cup cooked = 1 15 oz can drained)
• 1/2 cup onions, chopped
• 1 clove of garlic, minced
• 1 cup fresh spinach, shredded
• 1 tsp ground cumin seeds
• 1 tsp dried oregano
• 1/2 tsp paprika powder
• sea salt, to taste
• black pepper, to taste
• 1/3 cup grated cheese

For the salsa

• 1.5 cup tomatoes, finely diced
• 1/4 cup red onions, finely chopped
• 1/2 tsp chili paste (or chili pepper), or to taste (optional, for spicy version)
• 1/2 cup fresh parsley or cilantro, chopped
• 1/2 lime or lemon, juice only (use less if using lemon, ½ lime = 1 tbsp)
• sea salt, to taste
• black pepper, to taste

Instructions

1. Combine all salsa ingredients in a bowl. Mix to combine. Set aside
2. Heat cooking oil, in a large pan, over medium-low heat. Cook the onion and garlic for 2 minutes. Add spinach and cumin. Cook for 1-2 minutes or until spinach is wilted. Stir regularly.
3. Tip in the beans, paprika powder, oregano, and a splash of water. Season with salt and pepper to taste. Using a potato masher, break the beans down as they warm through to make a rough puree.
4. Layer half of the tortillas/wraps with the refried beans. Scatter over the cheese and spoon over the salsa.
5. Fold tortilla half over the bean-veggie-cheese mix and firmly press down. Place the quesadilla in a lightly oiled pan (or oven-grill works too) and cook for 2-3 minutes on each side until the cheese in fully melted and wrap slightly browned.

Buen provecho!

Recipe notes

Serve with extra tomato salsa, guacamole, herb-infused cashew sour cream or regular sour cream.

For those interested in the nutritional value and calorie count.

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