willfriedle

I’ve been craving Mexican flavors for awhile now, so I whipped up an easy quesadilla mix that can be kept in the refrigerator for up to three days.

Makes 2 large or 3 small quesadillas.

What you’ll need: Tortillas 1 can black beans with liquid 1 bunch fresh cilantro 2 fresh limes 1 small shallot or 3-5 green onions 1/2 cup marble jack cheese, finely shredded Sour cream or plain Greek yogurt Mayonnaise Ground cumin Table salt

Sauce: Spoon 1 tablespoon sour cream or Greek yogurt, and 1/2 tablespoon mayonnaise into a bowl. Halve one lime and squeeze the juice of one into the sour cream and mayo. Measure 1/2 teaspoon of your dried ground cumin and one pinch of salt. Mix everything thoroughly and refrigerate.

Filling: Empty the can of black beans (do not drain) into a bowl. Mash thoroughly with a fork until it reaches a chunky consistency, but holds together. Add 1 cup cilantro, chopped fine, 1 shallot or 3-5 green onions chopped, the juice of 1 lime, 1/4 teaspoon salt, 1/4 teaspoon ground cumin, and 1/4 cup of your shredded cheese. Mix thoroughly. 

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