Pepper Jack Avocado And Black Beans In A Tortilla Recipes

PEPPER JACK, AVOCADO AND BLACK BEANS IN A TORTILLA

Steps:

• 1. Place shredded cheese, beans and avocado onto 1 tortilla.
• 2. Place 2nd tortilla on top.
• 3. Close the sandwich.
• 4. Spread evenly 1/2 teaspoon of lightly salted butter onto each side of the tortilla.
• 5. Grill over moderate heat for approximately 3-4 minutes per side.
• 6. Garnish with sour cream and salsa.

CORN AND BLACK BEAN QUESADILLAS WITH PEPPER JACK CHEESE

Steps:

• Heat 10-inch nonstick skillet over medium-high heat until hot, about 2 minutes.
• Add frozen corn and cook, stirring occasionally, 3 to 5 minutes; transfer corn to medium bowl.
• Heat 2 teaspoons vegetable oil; add red onion and cook, stirring occasionally, about 3 minutes.
• Add garlic and chili powder and cook 1 minute; stir in black beans and cook about 1 minute.
• Return corn to skillet and toss to combine.
• Press mixture with spatula to lightly crush black beans.
• Transfer mixture to empty bowl, stir in lime juice, and season to taste with salt.
• Wipe out skillet with paper towels and return pan to medium heat until hot, about 2 minutes.
• Place 1 tortilla in skillet and toast about 2 minutes.
• Flip tortilla and toast 1 to 2 minutes longer.
• Slip tortilla onto cutting board.
• Repeat to toast second tortilla while assembling first quesadilla.
• Sprinkle 1/3 cup cheese, half the corn and bean mixture, and half of jalapeños, if using, over half of tortilla, leaving 1/2-inch border around edge.
• Fold tortilla in half and press to flatten.
• Brush surface generously with oil, sprinkle lightly with salt, and set aside. Repeat to form second quesadilla.
• Place both quesadillas in skillet, oiled sides down; cook over medium heat until crisp and well browned, 1 to 2 minutes.
• Brush surfaces with oil and sprinkle lightly with salt.
• Flip quesadillas and cook until second sides are crisp and browned, 1 to 2 minutes longer.
• Transfer quesadillas to cutting board; cool about 3 minutes, halve each quesadilla, and serve.

BLACK BEAN AND AVOCADO QUESADILLAS

Steps:

• Mash half the black beans with potato masher until smooth, and mix with remaining whole beans.
• Spread equal parts beans, cheese and jalapenos on flour tortillas.
• Stack second tortilla on top of the filling.
• Heat 1 teaspoon of oil in a large nonstick saute pan over medium-high heat. Put two quesadillas in the pan, pressing down with spatula to close.
• Cook 2 to 4 minutes on both sides.
• Repeat with the remaining two quesadillas.
• Dice avocado, then toss with the lime juice and salt. Serve atop the quesadillas.