Black Bean Quesadillas
http://www.texmextogo.com
Ph 713.995.5502                                                                                                              

Ingredients:
2 burrito-size tortillas
1- 14oz. can refried low fat black beans
1 cup Tejano salsa (click here)
1½ cups Mexican-style shredded cheese
½ cup guacamole (homemade or from the Deli store)
2 Tbsp sour cream

Directions:
Preheat oven to 400 degrees F. Lay one tortilla on a flat surface. Spread the beans evenly over the tortilla. Spoon ¾ cup of Tejano salsa over the beans, then sprinkle cheese. Top with the second tortilla. Place the quesadilla on a foil-covered cookie sheet. Bake for 15 minutes (cheese will be melted and the top tortilla will be crisp and brown). Mix the guacamole & sour cream and pour into a bowl, add to a large plate, add another bowl with the remaining salsa, cut the quesadilla in 4 portions and transfer to the plate. Colorful presentation, tasty appetizer or meal.

Beans have been a staple in the Mexican diet since ancient times when beans were one of the main sources for protein. Most people associate either black beans or pinto beans with Mexican cooking. However there are more than twenty different varieties of beans that are commonly used in Mexican dishes. There is no right bean for any recipe however various beans do have a different taste so it is worth experimenting!