Black Bean Quesadilla

By nekmor

Ingredients

• 8 8-inch flour tortillas
• 2 Tbsp. oil (extra light olive oil or vegetable)
• 1 cup Stonewall Kitchen Black Bean Dip
• ½ cup sour cream
• 1 cup shredded cheese (such as Monterey jack, Colby, Cheddar or a combination of these)
• 4 tsp. cilantro, chopped
• 1 tsp. fresh grated lime peel
• Guacamole as garnish (optional)

Preparation

Step 1

directions

Brush one side of a tortilla with olive oil. Lay this side down on your work surface.

Spread ¼ cup Stonewall Kitchen Black Bean Dip on prepared tortilla. Then spread 2 tablespoons sour cream and ¼ cup shredded cheese. Sprinkle 1 teaspoon chopped cilantro and ¼ teaspoon grated lime peel over the bean dip and cheese. Top with another tortilla and brush the top with olive oil.

Place the quesadilla in a skillet over medium-high heat. Cook until the bottom tortilla is golden in color, and then flip the quesadilla. Continue cooking until the cheese is melted and the other side is golden. Follow these instructions for the remaining three quesadillas.