So what sort of Mexican Food did you enjoy in honor of the Cinco de Mayo celebration this year?
I’ll bet most of you had at least something with a Mexican twist.
Around here the Mexican favorites start somewhere around Thursday and go straight through into Sunday.
I do love Mexican food, and pretty much any Southwestern derivative, including this quick and easy Black Bean and Pepper Jack Quesadilla.
Talk about the ten minute meal. Really.
This savory favorite is even vegetarian.
I used a cup of cheese for each quesadilla which might sound like a lot, but top it over the Black Bean mixture, or check out the photo, it’s oozing cheese, but not too much so.
I usually make Quesadillas in my black cast iron skillet which makes it seem sort of rustic. If I’m preparing a few at a time, I heat them up individually before transferring to a baking sheet and finishing off in the oven, this way everyone can eat at the same time.
If you make Black Bean and Pepper Jack Cheese Quesadillas one at a time for a small group you can simply quarter them using a pizza cutter and serve them up snack style- but- I can almost guarantee you’ll be racing to finish off the next quesadilla because they get gobbled up very, very quickly.
- 2 tablespoons canola oil, then more as needed to keep pan oiled during preparation
- 8 -10 inch flour tortillas
- 4 cups shredded Pepper Jack cheese
- 2 avocados, sliced at serving time (one- half avocado per quesadilla)
- 4 lime wedges
- bunch fresh cilantro for garnish and fresh flavor
- For the Black Bean Mixture:
- 1 can black beans, drained
- 1/2 red bell pepper, seeds and pith removed, chopped
- 1 small jalapeno, seeds and pith removed, chopped
- 3 scallions (green onions) finely chopped
- 1 tablespoon olive oil
- small squeeze fresh lime or lemon juice
- 2 pinches coarse kosher salt, plus more if desired
- For the Black Bean Mixture: In a small bowl mix together the black beans, red pepper, jalapeno, and scallions. Stir in the olive oil, squeeze in the lemon or lime juice, sprinkle in the salt. Check seasoning adding a bit more salt to taste if preferred.
- Heat a heavy skillet on medium low heat, pour in the canola oil
- Working one at a time, evenly top each tortilla with the black bean mixture, sprinkle over the cheese and finish topping with a another tortilla.
- Place quesadilla onto heated skillet and cook a couple of minutes until tortilla begins to turn golden, turn over to the other side and if preparing a batch of four then cook a couple of minutes before transferring to a baking sheet and moving on to the next quesadilla until all four have been softened and warmed through. Be sure to add in extra oil to the skillet as needed between each quesadilla
- Bake until hot and cheese is fully melted
- Using a pizza cutter, quarter each Quesadilla
- Arrange avocado slices, lime wedges and some sprigs of fresh cilantro on top, serve straight away