Black bean dip quesadillas

I love quesadillas, but often feel that just cheese isn’t quite enough of a meal. Adding beans is a good option, but whole ones tend to fall out on me when I flip to the other side. Solution? Bean dip. Stickier and spicier than whole beans.

Black bean dip quesadillas

  • 1 can black beans, rinsed and drained
  • 1 T lime juice (more or less to taste)
  • 1 – 2 whole chipotles in adobe, seeds removed
  • 1/4 – 1/2 C salsa
  • 2 T olive oil
  • shredded cheddar or monterey jack
  • flour tortillas

Puree everything but the cheese and tortillas in a food processor. Spread on one side of a tortilla, and place the non bean dipped side down on a hot skillet. Sprinkle cheese to taste on top, then top with another tortilla. When the first side gets browned and crisp, flip the whole thing over.

Cut into wedges with a pizza cutter and serve with salsa and sour cream if you like.


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