BLACK-BEAN QUESADILLAS

Black-Bean Quesadillas image

Provided by Ruth Cousineau

Yield Makes 4 servings

Number Of Ingredients 9

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1 (19-ounce) can black beans, rinsed and drained
1 (8-ounce) bag mixed grated "taco cheese"
1 1/4 cups chopped cilantro, divided
1 cup chopped white onion, divided
8 (10-inch) flour tortillas
1 tablespoon vegetable oil, divided
2 large tomatoes, quartered
1 to 2 teaspoons hot sauce
Equipment: a large (2-burner) ridged grill pan (preferably cast-iron)

Steps:

Heat dry grill pan over medium heat until hot.
Toss together beans, cheese, 3/4 cup cilantro, and 1/2 cup onion. Divide mixture evenly over half of each tortilla (about 1/2 cup each), then fold tortillas in half.
Brush 1/2 tablespoon oil on grill pan, then cook 4 quesadillas, turning over once, until golden and cheese is melted, about 4 minutes total. Repeat with remaining 1/2 tablespoon oil and 4 quesadillas.
Meanwhile, pulse tomatoes, hot sauce, 1/2 teaspoon salt, 1/4 teaspoon pepper, and remaining cup each onion and cilantro in a food processor until coarsely chopped. Serve salsa with quesadillas.