Black Bean Oven Quesadillas

This meal proves that a recipes doesn’t have to be fancy, or take more than 15 minutes, to be absolutely delicious.  I try to make make sure I have all these ingredients on hand for those times when our schedules don’t go according to plan…you know like every day.

All you really do here is open a few cans of things you probably have in your pantry too, mix them in a bowl and spread it on a tortilla.  Start to finish this takes 15 minutes, so it’s perfect in the middle of the week for dinner, or for a quick lunch during the weekend.  And 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.  It’s super versatile too – leftover chicken is perfect for this.

If you have older kids, this is a great dinner for them them to make on their own.  Tell them you’re teaching them about responsibility while you sit and supervise while also reading the new People magazine.  Now don’t you just love this meal?

Black Bean Oven Quesadillas
serves 4 (two quesadillas each)
8 flour tortillas
2 cans black beans, rinsed and drained
1 cup salsa
1 cup cheddar cheese
sour cream
diced tomatoes
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 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 cooking spray.  
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.