Black Bean Oven Quesadillas

This quick and easy black bean oven quesadilla recipe proves that a meal doesn’t have to be fancy or take a lot of time in the kitchen to be satisfying.  With just a few ingredients and 15 minutes you too can have a healthy family pleasing meal on the table any night of the week.

I like to come up with meals using ingredients that can be kept on hand in case of emergency.  It’s so much easier to skip the drive thru when I know I have something at home I can pull together in a pinch.  With this recipe you can keep all these ingredients on hand for those times when your schedules don’t go according to plan…you know like every day.

All you really need to do here is open a few cans of things you probably already have in your pantry, mix them in a bowl and spread it on a tortilla.  Then just pop it in the oven until it’s heated through.  There is very little measuring or cutting involved so it’s a great recipe to let the kids tackle on their own.  Kids who are involved in making their food are more likely to eat it, so be sure you’re getting those little hands helping whenever you can.

Start to finish this takes 15 minutes, so it’s perfect in the middle of the week for dinner, or for a quick lunch to eat at home or take with you.  Even though everything comes from a jar it still has a warm, homemade taste.  I love that it cooks in the oven instead of the stove top – they’re all done at the same time, no flipping required.  While it’s cooking you can pull together the condiments and grab the drinks, then it’s ready for the table.

If you like to make a meatless meal each week this recipe is perfect for you.  Of if you want to make it into an even heartier meal you can add cooked and shredded chicken to the bowl with the beans.

Black Bean Oven Quesadillas
serves 4
8 flour tortillas
2 cans black beans, rinsed and drained
1 cup salsa
1 cup cheddar cheese, shredded
1/2 cup sour cream
sliced jalapeños, pickled or fresh
1 diced tomato
1/2 cup salsa
fresh cilantro
Preheat oven to 400 degrees.
Place the black beans in a large mixing bowl.  Using a fork, mash about 1/4 of the beans.  (This gives the quesadillas a better texture in my opinion.)  Then add salsa and cheese, mixing well.
Place flour tortillas on a baking sheet coated with organic cooking spray.  Spread the bean mixture on one half of each tortilla.  Fold over other half of tortilla to make a half moon shape.  Spray the top of each quesadilla lightly with organic cooking spray.  (Alternatively you could use a Misto filled with olive oil.)
Bake at 400 degrees for about 10 minutes, or until cheese is melted and beans are heated through.  Let cool for about 2 minutes before cutting into wedges.
Serve with a side of corn and fresh cut fruit for an effortless weeknight meal.