Cheesy Mexican Bean and Tomato Quesadillas

Crispy tortillas filled with seasoned smashed black beans, melty Monterey Jack, and a fresh tomato-lime relish.

Ingredients

• 6 small Flour Tortillas
• 1 can (15 oz) Black Beans, rinsed and drained
• 1.5 cups Monterey Jack Cheese, shredded
• 2 medium Tomatoes, seeded and finely diced
• 0.5 tsp Ground Cumin
• 1 tsp Lime Juice
• 2 tbsp Fresh Cilantro, chopped
• 1 tbsp Olive Oil

Instructions

1. In a small bowl, toss the diced tomatoes with lime juice and chopped cilantro. Let this sit to develop flavors.
2. In another bowl, lightly mash the black beans with the cumin and a splash of water to create a spreadable consistency that stays inside the tortilla.
3. Spread a thin layer of the bean mash onto three tortillas. Top with a generous amount of cheese and a spoonful of the tomato relish (drained of excess liquid to prevent sogginess).
4. Top with the remaining tortillas.
5. Heat a large non-stick skillet over medium-high heat with olive oil. Toast each quesadilla for 2-3 minutes per side until the cheese is bubbling and the exterior is golden-brown.
6. Let rest for 1 minute, then slice into small triangles for easy handling by the toddler.

Cuisine: Mexican

Suitability: Vegetarian,High-protein

Prep Time: 15 mins

Cook Time: 10 mins

Serving Size: 3

Meal Type: lunch