Zima® & Black Bean Quesadillas
Serves
4Zima® & Black Bean QuesadillasServes 4
Prep Mins
1010 Mins 12 Mins 22 Mins
Cooking Mins
12
Ingredients
Black Beans
- 2 Tbsp vegetable oil
- 1/4 cups white onion, diced
- 2 Tbsp fresh garlic, chopped
- 1/2 tsp ground coriander seed
- 1/2 tsp ground cumin seed
- 1 (15oz) can black beans, rinsed and drained
- 1/4 cup water
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black peppercorns
- 1 tsp freely squeezed lime juice
Zima® Pico de Gallo
- 1 1/4 cup Zima® tomatoes, quartered
- 1/2 cup white onion, diced
- 1/4 cup fresh flat leaf parsley, roughly chopped
- 1 Tbsp extra-virgin olive oil
- 1/4 tsp kosher salt
- Freshly ground black peppercorns to taste
Quesadillas
- 1 Tbsp vegetable oil
- 4 flour tortillas, 8” in diameter
- 12 slices provolone cheese
- 2 cups black beans (above)
- Zima® Pico de Gallo
- 1/4 cup sour cream
- Kosher salt to taste
- Freshly ground black peppercorns to taste
Directions
Zima® Pico de Gallo
- In a medium bowl, combine all ingredients and let sit for at least 5 minutes. Set aside until ready to assemble.
Black Beans
- In a large skillet over medium high heat, add oil and gently sauté onions until translucent, about 2 minutes. Add garlic, coriander and cumin and continue to stir, letting the spices toast for 1 – 2 minutes. Add black beans, stirring to combine and cook for 2 minutes. Add water.
- Roughly mash about 1/3 of the beans into a chunky consistency (feel free to mash more if you prefer the mixture smoother). Stir mixture and simmer, reducing liquid until beans are desired consistency.
- Remove from heat, season with salt, pepper and lime juice. Set aside and keep warm, until ready to assemble.
Putting it Together
- For each serving, heat a small amount of oil in a large non-stick frying pan over medium heat. Carefully place one flour tortilla in the pan and arrange 3 slices of provolone evenly. Spoon 1/2 cup of prepared black beans evenly across the tortilla. Let tortilla bottom crisp up until tortilla turns light golden brown and cheese melts, approximately 1 – 2 minutes.
- Carefully slide open-faced quesadilla (bean side up) onto a cutting board. Top black beans with 1/4 cup of Zima® Pico de Gallo and drizzle with sour cream. Season with salt and black pepper to taste. Cut into wedges and serve immediately.
- Repeat 3 more times.
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