The saddest thing about moving to a new city besides leaving behind friends and family is always leaving behind good restaurants. There are always a few dished you just can’t find anywhere else and you don’t know what to do about it.
Last time I was in Providence I had huevos rancheros with a black bean quesadilla, ancho-chili sauce and home fries for brunch. It was delicious and something I probably won’t find anytime soon, so this has been the closest I’ve come to tasting it again. If you’re staying in on a weekend morning and need something to hit the spot this might be as good as you’ll get without ordering takeout.
This recipe for quesadillas is a little different from what you’d normally get since it uses corn tortillas instead of flour ones keeping it gluten-free. The ingredients are also a little healthier than others; for a more traditional recipe use twice as much cheese and half as much beans.
Black Bean Corn Quesadilla
Prep time: 5 minutes
Cook time: 5 minutes
Ingredients(Makes 1 serving):
- 2 corn tortillas
- 1/2 cup black beans, drained and rinsed
- 1/4 cup pepper jack cheese
- Salsa
- Sour cream
- Guacamole
Method:
- Heat a frying pan over medium heat.
- Warm the tortillas in the frying pan in a little oil to keep them from sticking.
- Move the tortillas to a plate.
- Heat the black beans in the pan with a little oil to take out some of the moisture. Season them with salt or spices if desired.
- Add the cheese in with the black beans and keep moving them to prevent them from sticking to the pan.
- When the cheese starts melting, move the black beans onto one of the tortillas. Place the other one on top.
- Serve with salsa, sour cream, guacamole, and any other toppings you’d like.
