Black bean quesadillas 1. This bean puree is quick and simple to make. Spread a quarter of mashed avocado onto half of a tortilla. Place five tortillas on ungreased baking sheets. Heat your pan to medium low heat and place one tortilla olive oil side down in the pan.

Top with the remaining tortillas. Spoon 1 4 of the black mixture on the tortilla and spread evenly leaving a little gap on the edges. Layer half the cheese black beans avocado and then the rest of the cheese on top of the tortilla. Melt 2 teaspoons of the butter in a large skillet over medium heat. Fold the tortilla closed over the veggies.

Place the second tortilla oil side up on top of the stack. Leftovers can be thinned with water or broth to the desired consistency. Top with bean mixture and 1 4th cup of cheese. Add 1 cup salsa. Stir in beans and corn then add sugar salsa and pepper flakes.

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Next take a few large spoonfuls of sweet potato and spread it on the opposite side as the butter. Or use it as a dip for tortilla chips. As you will see below you literally dump a can of black beans into a bowl smash them up add some salsa spread it on a wrap with some cheese and or other toppings and you re done. In a large bowl mash beans. Cut each quesadilla into six wedges.

Bake at 350 for 15 18 minutes or until crisp and heated through. Place tortillas on a work surface. Spread with bean mixture. Cook until heated through about 3 minutes. Spread 1 2 cup filling on half of each tortilla.

No sophisticated cooking skills required. Fold tortillas in half pressing gently to flatten. First butter one side of the tortilla to help it brown in the pan. Combine beans cheese and 1 4 cup salsa in a medium bowl. Top with a second tortilla and cook for 3 4 minutes then carefully flip cook for 3 4 more minutes until lightly browned on both sides.

Keep some on hand for use as a filling for tacos quesadillas or molletes. Serve it warm as a side dish to any mexican inspired meal. Spread 1 2 an avocado on 1 tortilla and place avocado side up on the pre heated pan. Place a tortilla in the skillet sprinkle evenly with cheese then top with some of the bean mixture. Repeat until all tortillas are filled and all fillings are used.

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Now it is time to construct the black bean and sweet potato quesadillas. Now it is time to construct the black bean and sweet potato quesadillas. Keep some on hand for use as a filling for tacos quesadillas or molletes. No sophisticated cooking skills required. Bake at 350 for 15 18 minutes or until crisp and heated through.

Repeat until all tortillas are filled and all fillings are used. Next take a few large spoonfuls of sweet potato and spread it on the opposite side as the butter. Place the second tortilla oil side up on top of the stack. Top with the remaining tortillas. Black bean quesadillas 1.