In a medium bowl, combine all ingredients and let sit for at least 5 minutes. Set aside until ready to assemble.
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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