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Nine Days of Dairy – Recipe 8 – Black Bean and Sofrito Quesadillas with Fresh Salsa

July 18, 2010

As I’ve mentioned before, we joke that every night is mexican night in our house, and this is one of the classic quick dinners we both love.  It’s easy, uses ingredients I almost always have on hand, and is fairly well-rounded (protein, veggie, dairy & carb…that’s well rounded, right?)  This can be a main dish or an excellent appetizer for a dairy meal or cocktail party (man I wish I had more of those!)

Ingredients
1 bell pepper
1 large onion
2 large cloves garlic
1/2 jalapeno (optional)
1 can black beans – drained & rinsed
5-7 Tortillas
1 bag shredded cheddar or cheddar mix
Salsa, Sour Cream and/or Guac

Sofrito can contain many ingredients.  This one is a classic cuban sofrito with green bell pepper (but you could use any color you like), onion & garlic with a touch of jalapeno.  Though they can be chopped to any size, the quesadilla is easiest to eat if they’re chopped really little.  This is a great time to break out your Vidalia Chop Wizard!  Sautee them in a bit of olive oil until the onions are translucent.

About halfway through the sauteeing process, add the drained and rinsed black beans.  Let’s just clarify something now.  Black beans should be a dark color.  The weird maroon color of the Gefen brand black beans do NOT count!  Get Goya…they’re cheaper and sooo much better!  Anyways, sautee those together so the beans can absorb all the yummy sofrito flavors.  Add a pinch of salt.  Once they’re all soft and flavorful, turn the heat off.

In a separate pan, place the tortilla on low heat.  On half of the tortilla, put a sprinkle of cheese, followed by a scoop of the beans and sofrito, followed by a sprinkle of cheese.  Fold the tortilla in half.  Allow it to brown and the cheese to melt.  Flip it and allow it to brown on the other side.

Allow the quesadilla to cool a bit before cutting it with a sharp knife or pizza cutter.  (Otherwise all the ooey gooey insides will come oozing out and you’ll just have plain old tortillas with all the insides separate.)  You should have enough fillings to fill about 7 tortillas.  You don’t have to make that many though because the beans and sofrito can totally be a reusable leftover.  (Nachos anyone?  Or just puree it in the food processor for an awesome dip.)

Serve them up with salsa (I always have a jar of fresh salsa on hand), and sour cream or guacamole if you have it on hand.

Bonus Recipe!  Fresh Salsa
1 carton cherry tomatoes
1/2 jalapeno
1/2 large onion
2 cloves garlic
1/2 green bell pepper
3 tablespoons cilantro
1 teaspoon salt
1 teaspoon cumin
Juice of 1/2 lime

In a food processor, puree garlic and jalapeno.  Add onion & bell pepper and chop.  Add tomatoes and seasonings and chop.  Add cilantro & lime and chop more until mixed.  Drain some of the liquid and jar it up.  It can stay in the fridge for 10 days.

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