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Bat-Shaped Black Bean Quesadillas
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Course Appetizer
Cuisine Mexican
Servings 4 people

Equipment

  • Large skillet
  • Bat-shaped cookie cutter
  • Mixing bowl

Ingredients
  

  • 8 large flour tortillas
  • 1 (15 oz) can black beans, drained and rinsed
  • 2 cups shredded cheddar cheese
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 1/2 cup sour cream
  • 1/2 cup salsa

Instructions
 

  • Place the black beans in a mixing bowl and mash them lightly with a fork. Stir in the cumin, chili powder, and salt until evenly combined.
  • Use a bat-shaped cookie cutter to cut four bat shapes from four of the tortillas. Leave the remaining four tortillas whole to serve as bases.
  • Lay the four whole tortillas on a work surface. Spread the black bean mixture evenly over each one, then sprinkle the shredded cheddar cheese on top.
  • Place a bat-shaped tortilla piece on each prepared base and press down gently so the layers stick together.
  • Heat the olive oil in a large skillet over medium heat. Cook each quesadilla for 2 to 3 minutes per side until the tortilla is golden and the cheese has melted.
  • Transfer the cooked quesadillas to a cutting board. Serve with sour cream and salsa on the side.

Notes

Press the edges lightly with a fork after assembly if the layers shift during cooking. For make-ahead prep, assemble the quesadillas earlier in the day, store them covered in the refrigerator, and cook just before serving. Leftovers reheat best in a dry skillet to keep the bat shapes crisp.
Course: Appetizer
Cuisine: Mexican
Equipment: Large skillet, Bat-shaped cookie cutter, Mixing bowl