Black Bean and Cheese Quesadillas

Ingredients

• AmountIngredientEst. cost
• 2 cans (540 mL each) black beans, drained and rinsed $3.00
• 8 large (10-inch) flour tortillas $2.49
• 150 g old cheddar, grated (from block) $1.93
• 1 can (796 mL) diced tomatoes, well drained (for topping) $2.00
• 1 medium onion, diced $1.23
• 2 cloves garlic, minced $0.16
• 1 tsp ground cumin $0.05
• 0.5 tsp chili powder $0.03
• 1 tbsp vegetable oil (for filling) $0.06
• oil or cooking spray for pan $0.05
• to taste salt $0.03
• Recipe total$11.03

Instructions

1. 1 Heat 1 tbsp oil in a skillet over medium heat. Add onion and cook 4 minutes.
2. 2 Add garlic, cumin, and chili powder. Cook 1 minute.
3. 3 Add beans and roughly mash half of them with the back of a spoon. Cook 3–4 minutes until thickened. Season with salt. Remove from pan.
4. 4 Drain the diced tomatoes well and season lightly with salt. Set aside as a topping.
5. 5 Heat the same skillet (wiped clean) over medium heat with a thin coat of oil.
6. 6 Place a tortilla in the pan. Spread a quarter of the bean mixture on one half. Top with a quarter of the cheese.
7. 7 Fold the tortilla over onto itself. Cook 2–3 minutes per side until golden and the cheese is melted.
8. 8 Repeat with remaining tortillas.
9. 9 Cut each quesadilla into wedges and serve with drained tomatoes on the side.

Nutrition per Serving

Estimated values per serving.