TO HEAT TORTILLAS
Set a cast-iron or other heavy skillet
over medium-high heat. Heat
the pan until it is hot. Place the
tortillas in the pan one at a time.
Heat, turning, for 2 minutes or
until the round is hot and beginning
to blister. Use the tortilla
as soon as possible so it doesn’t
become too hard to fold.
B’ K L ‘\’. ;r·;:-
HFESE (.,lT O1!.LA!:i
SERVES6
2 tablespoons olive oil
l. clove garlic, finely chopped
l. hot chili pepper, cored,
seeded, and finely chopped
½ cup canned whole tomatoes,
crushed in a bowl
1/4 teaspoon ground cumin
Salt and black pepper,
to taste
2 cans (15 ounces) black
beans, drained and rinsed
¼ cup water
2 tablespoons chopped
fresh cilantro
8 flour tortillas (7 -inch size)
2 cups grated jack cheese
In a saucepan, heat the oiL Add
the garlic and chili pepper and
cook over medium-low heat for 5
minutes, stirring often. Add the
tomatoes, cumin, and salt. Continue
cooking over medium heat
for 5 minutes, stirring often.
Add the beans and water and
bring to a boil. Turn the heat to
low and cook the beans, stirring
occasionally, for 10 minutes.
Transfer half of the bean mixture
to a large shallow bowl. Using a
fork, mash the beans until smooth.
Return the puree to the pot of
beans.
Stir in the cilantro and black
pepper. Taste the beans for seasoning
and add more salt, if you like.
Set the oven at 300 degrees.
Have on hand a rimmed baking
sheet.
Heat the tortillas ( see left).
Spread the bean mixture on one
half of a tortilla. Sprinkle with
cheese. Fold over the empty side
of the tortilla to make a half-moon.
Assemble another tortilla.
KITCHEN AIDE
Double Duty
Tran sf er the quesadillas to the
baking sheet to keep warm in the
oven while you prepare the remaining
tortillas two at a time.
Cut each quesadilla into thirds.
Serve at once.