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Zima® & Black Bean Quesadillas

Portions

4Zima® & Black Bean QuesadillasPortions 4

Temps de préparation

1010 Mins 12 Mins 22 Mins

Cooking Mins

12

ZimaQuesadillas_001
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Ingrédients

Black Beans

  • 2 Tbsp vegetable oil
  • 1/4 cups white onion, diced
  • 2 Tbsp fresh garlic, chopped
  • 1/2 tsp ground coriander seed
  • 1/2 tsp ground cumin seed
  • 1 (15oz) can black beans, rinsed and drained
  • 1/4 cup water
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black peppercorns
  • 1 tsp freely squeezed lime juice

Zima® Pico de Gallo

  • 1 1/4 cup Zima® tomatoes, quartered
  • 1/2 cup white onion, diced
  • 1/4 cup fresh flat leaf parsley, roughly chopped
  • 1 Tbsp extra-virgin olive oil
  • 1/4 tsp kosher salt
  • Freshly ground black peppercorns to taste

Quesadillas

  • 1 Tbsp vegetable oil
  • 4 flour tortillas, 8” in diameter
  • 12 slices provolone cheese
  • 2 cups black beans (above)
  • Zima® Pico de Gallo
  • 1/4 cup sour cream
  • Kosher salt to taste
  • Freshly ground black peppercorns to taste

Préparation

Zima® Pico de Gallo

  • In a medium bowl, combine all ingredients and let sit for at least 5 minutes. Set aside until ready to assemble.

Black Beans

  • In a large skillet over medium high heat, add oil and gently sauté onions until translucent, about 2 minutes. Add garlic, coriander and cumin and continue to stir, letting the spices toast for 1 – 2 minutes. Add black beans, stirring to combine and cook for 2 minutes. Add water.
  • Roughly mash about 1/3 of the beans into a chunky consistency (feel free to mash more if you prefer the mixture smoother). Stir mixture and simmer, reducing liquid until beans are desired consistency.
  • Remove from heat, season with salt, pepper and lime juice. Set aside and keep warm, until ready to assemble.

Putting it Together

  • For each serving, heat a small amount of oil in a large non-stick frying pan over medium heat. Carefully place one flour tortilla in the pan and arrange 3 slices of provolone evenly. Spoon 1/2 cup of prepared black beans evenly across the tortilla. Let tortilla bottom crisp up until tortilla turns light golden brown and cheese melts, approximately 1 – 2 minutes.
  • Carefully slide open-faced quesadilla (bean side up) onto a cutting board. Top black beans with 1/4 cup of Zima® Pico de Gallo and drizzle with sour cream. Season with salt and black pepper to taste. Cut into wedges and serve immediately.
  • Repeat 3 more times.

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