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Black Bean & Turkey Quesadillas
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 cups cooked black beans, homemade or canned, rinsed and drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and freshly ground black pepper
- ˝ cup fresh cilantro, chopped
- 4 teaspoons fresh lime juice
- 3 oz Black Swan Chipotle Dressing
- 8 good quality 8” flour tortillas, such as ‘Surito’
- 4 oz. Shredded cooked turkey
- 4 oz grated pepper-jack cheese
- 1 large or 2 small ripe avocados, pitted and peeled
- 1 medium tomato, diced
- 2 green onions, cut on the diagonal
In a medium skillet, heat the oil over medium heat until hot but not smoking. Sauté the onion until it is transparent but not brown. Add the beans, spices, and ˝ cup water. Cook, stirring occasionally, until most of the water has evaporated, approximately 5 to 7 minutes. Take the pan off the heat. Using a potato masher or the back of a fork mash the beans into a chunky mash. Stir in half of the cilantro, half of the limejuice, and the Black Swan Chipotle Dressing.
Spread the black bean mixture evenly over four of the tortillas. Scatter the turkey and grated cheese over the beans and cover with the remaining tortillas. Lightly coat a large heavy skillet or griddle with oil and heat over medium heat. Set one of the Quesadillas into the skillet and cook until lightly browned, about 2 minutes. Turn the Quesadillas over and brown the other side for another minute or two. Remove from the pan, cook the remaining Quesadillas (adding more oil as needed) and cut into wedges.
In a small bowl, combine the avocado, diced tomato, remaining cilantro and limejuice. Using a potato masher or the back of a fork mash the avocado mix into a chunky mash. Season with salt and pepper; add more limejuice if desired.
Serve each wedge of Quesadillas with a dollop of the guacamole and green onions.
Serves 4 |
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