Spiderweb Black Bean Quesadilla Triangles
Equipment
- Large skillet
- Mixing bowl
- Zip-top bag
- Knife
Ingredients
- 8 small flour tortillas
- 1 (15-ounce) can black beans, drained and rinsed
- 2 cups shredded Monterey Jack cheese
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 2 tablespoons vegetable oil
Instructions
- Place the black beans in a mixing bowl and mash them with a fork until most are broken down. Stir in the cumin, chili powder, and salt until evenly mixed.
- Lay out four tortillas on a clean surface. Spread the bean mixture evenly over each one, then sprinkle the cheese on top. Cover with the remaining four tortillas to form quesadillas.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Cook two quesadillas at a time for 2 to 3 minutes per side until the tortillas turn golden and the cheese melts. Repeat with the remaining oil and quesadillas.
- Transfer the cooked quesadillas to a cutting board. Spoon the sour cream into a small zip-top bag, snip off one corner, and pipe concentric circles on each quesadilla. Drag a knife from the center outward in several lines to create a web pattern.
- Cut each quesadilla into four triangles and arrange them on a serving plate.
Notes
Pipe the sour cream while the quesadillas are still warm so the lines set without soaking in. You can assemble and cook the quesadillas earlier in the day, then add the sour cream webs just before serving to keep the pattern sharp. For a bit more heat, add a pinch of cayenne to the bean mash before spreading.
Course: Appetizer
Cuisine: Mexican
Equipment: Large skillet, Mixing bowl, Zip-top bag, Knife
Cuisine: Mexican
Equipment: Large skillet, Mixing bowl, Zip-top bag, Knife