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Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

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Thursday, April 10, 2008

Black Bean Quesadilla

When we were in Key West, we has quesadillas made with black beans so when I got home, I bought black beans and canned them. The idea was I would have a ready to use product for when I wanted to try duplicating what we had in Key West. Well now I have to tell you. I am seriously addicted to these beans! There were some left over from canning so I ate them. One jar for some unknown reason did not seal so I ate them. My newest snack is warming black beans, stirring in a little butter, sprinkling with salt. I'm going to have to can up another batch!

Quesadilla

The original way we were introduced to black beans was on a quesadilla in Key West. We are not huge bean eaters by any stretch of the imagination. I use navy beans for soup and baking, kidney beans for chili and mung beans for sprouting. That's it. But the black beans as we had them in Key West came so close to tasting like meat, I immediately thought this is something I would like to expand on. So last night I duplicated fairly close to what we had there.

Trust me on this one, you won't even miss the meat! These are very filling. They are great as a snack or appetizer. Cut into wedges they make the perfect finger food too!

Black Bean Quesadilla

6 whole wheat tortillas
1 500 ml jar black beans
1 small onion, chopped
1 c cheddar cheese
1 c sour cream
1 c salsa (home canned)

Lay 3 tortillas on a silpat on a baking sheet. Slightly mash the beans. Spread evenly on the tortillas. Sprinkle onion and cheese on top. Place another tortilla on top. Bake at 350ºF until cheese is melted. Remove from oven. Cut each quesadilla into quarters. Serve with sour cream and salsa.


6 food lovers commented:

Kat said...

My husband and I are addicted to black beans as well. Try adding some cumin or roasted red pepper to the black beans for a little zing.

Ellen said...

Your food looks so good. It makes me so hungry each time I look at your blog. Thanks for visiting my blog.

Kathie said...

I love your blog. Simple yet elegant meals. I made the Black Bean Quesadilla and my Husband absolutely adored it! We are officially addicted to black beans now.

Garden Gnome said...

Thanks Kat :) I give the seasonings a try.

Garden Gnome said...

Hi Ellen, thanks for your wonderful compliments. I enjoyed your blog and will visit again.

Take care,

Garden Gnome said...

Hi Kathie, thanks for visiting and your lovely compliments. I'm so glad your husband enjoyed the black bean quesadilla. They are just a tad tasty if you ask me. The black beans just have a nice flavour and texture that comes very close to beef but just different enough too. Black beans will definitely be my beans of choice for vegetarian version of some foods using ground beef. Please check back as I'm going to be experimenting with the new dough press set and I really think seasoned black beans and cheese would make a good filling.