Black Bean Quesadillas

I found this recipe in a magazine - either Parents or Family Fun. It's pretty easy and tasty. I like to make it the night before, so all the flavors have a chance to mingle.

Unfortunately, I don't have the recipe anymore, but I do remember the ingredients, so you just have to put it together and taste along the way.

Black beans (abt. 1/2 can)
Tomatoes (1 good size, chopped)
Onions (a TBSP or so chopped; I used dehydrated onions from the cannery)
Feta cheese (abt. 1/2 the 6 oz. container)
Avocado (1, cubed, about the size of the tomato pieces)
Lime juice (abt. a TBSP)
Lemon juice (abt. 1/2 a TBSP)
Pepper (freshly ground; to taste)

Cheddar cheese (optional; I sprinkle it on the tortilla before I add the black bean mixture only if we already have some shredded, if it isn't, I forgo this step)
Tortillas

This is what the mix looks like after two days in the refridgerator. On the first day, the avocado pieces are pretty much still intact, after a day, they tend to mix with everything, looking like a chunky guacamole.


I suggest to not use the entire can of black beans, unless you're feeding quite a few people. I used the whole can, two tomatoes, two avocados, etc. and the mixture completely filled my 1.75 qt. pyrex container. We're still eating these four days later. :)

When cooking, I found it easier to fold the tortillas in half because it gets messy if I try to flip them.

This is also pretty good as a dip, but it's not really a wet dip; it's more of a chunky dip. You could add salsa or sour cream to make it more of a wet dip, or just make it a day ahead.

We warmed up some corn on the cob from the previous day, and got some grapes from the fridge, so this was a really quick meal. Even my almost 1 1/2 year old ate it, black beans and all, though I suspect she thought they were raisins at first.