Scouts Black Bean Quesadillas Food

HEARTY BLACK BEAN QUESADILLAS

Steps:

• Drain the black beans and add them to a bowl along with the frozen corn (no need to thaw)
• Finely dice the onion, mince the garlic, and roughly chop the cilantro.
• Add the onion, garlic, cilantro, shredded cheddar, and taco seasoning to the bowl with the beans and corn. Stir until everything is evenly combined and coated in seasoning.
• Place a half cup of the filling on one side of each tortilla and fold over. Cook the quesadillas in a skillet over medium heat on each side until brown and crispy and the cheesy filling has melted. Slice into triangles then serve.
• To freeze the quesadillas, stack the filled and uncooked quesadillas with a piece of parchment paper between each quesadilla. Place in a freezer bag and freeze for up to three months. To reheat either microwave (for a soft quesadilla) or cook in a skillet on low heat (make sure to use low heat so that the filling has time to thaw and melt before the outside burns).

CORN AND BLACK BEAN QUESADILLAS

Steps:

• Heat 1 tablespoon of oil in a 10-inch nonstick skillet. Add the onion and garlic; cook until lightly golden, 1 to 2 minutes. Add the beans, corn and another tablespoon of oil if the pan seems dry. Season with the salt, cumin and pepper, and stir in the cilantro. Let cook over medium-low heat until the beans and corn are heated through, about 5 minutes.
• Heat a 10-inch cast-iron skillet over medium heat.
• Meanwhile, arrange the tortillas flat on a counter. Sprinkle 1 1/2 tablespoons of cheese on one half of each tortilla. Spoon 2 tablespoons of the bean-corn mixture over the cheese. Top with another 1 1/2 tablespoons of cheese. Fold the filled tortillas into half-moons.
• Place 2 quesadillas in the skillet. Cook until golden on the bottom and the cheese has started to melt, 2 to 3 minutes. Use a spatula to flip the quesadillas, and cook until golden on the other side, 2 to 3 more minutes,. Repeat with the remaining quesadillas.
• Serve topped with pico de gallo if desired.
• Easy Swap In: We usually make the filling with leftover grilled or roasted corn, but frozen corn works great too. Don't thaw the corn-just add the frozen kernels to the pan with the black beans and allow 1 to 2 extra minutes for them to heat through.

THE BOY SCOUTS CAMPFIRE QUESADILLA

Steps:

• Cut 8 (12x16") pieces of heavy-duty foil. Layer 2 pieces of foil on top of each other to create 4 stacks.
• Place a flour tortilla in the center of each foil stack. Dividing evenly, top one half of each tortilla with chicken and cheese and season with salt and pepper. Fold tortillas in half, then bring edges of foil together to enclose the quesadillas and crimp edges to seal.
• Prepare a campfire or grill for medium, indirect heat, preferably with hardwood or hardwood charcoal. Let coals burn until covered with ash and glowing red with no black remaining.
• Place foil packs side by side directly onto hot coals or grill and cook, rotating with tongs occasionally, about 5 minutes. Carefully remove 1 packet from heat and check if cheese is melted. If necessary, return pack to coals and continue to cook, 5-10 minutes more. Serve with hot sauce, if desired.

BLACK BEAN QUESADILLA

Steps:

• Spread 1 cup shredded white cheddar cheese on 1/2 of a flour tortilla. Then spread on top 1 cup of the Black Bean Filling. Then place 1/4 cup feta cheese. Fold over the tortilla. Repeat with remaining ingredients. Grill on an oiled flat grill, on medium high heat, for 4 to 6 minutes or until both sides are golden brown. Cut each quesadilla into 4 triangles and serve.
• In a large bowl, mix all ingredients.

BLACK BEAN QUESADILLAS

Steps:

• In a large nonstick skillet, heat oil over medium heat; cook onion, green pepper, chili powder, cumin, salt and pepper until softened, about 8 minutes. Add black beans, salsa and corn; cook, stirring often, until heated through, about 5 minutes.
• Evenly spoon bean mixture over half of each tortilla; sprinkle with cheese. Fold uncovered half over top and press lightly. Place on large rimmed baking sheet; bake in 425F oven, turning once, for 10 minutes. Serve with sour cream, and jalapeno peppers (if using).

BLACK BEAN QUESADILLA

Steps:

• Preheat oven to 400 degrees F.
• Lay 1 tortilla on a clean work surface. Spread the beans evenly over the tortilla. Spoon 3/4 cup of salsa over the beans, then sprinkle with the cheese. Top with the second tortilla. Place the quesadilla on a foil-covered cookie sheet.
• Bake for approximately 15 minutes, or until the cheese is melted and the top is crisp and brown. Meanwhile, swirl the guacamole and sour cream together in a small bowl. Cut the quesadilla into 4 equal portions and transfer to a plate. Serve with the guacamole mixture and remaining 1/4 cup of salsa.

SCOUT'S BLACK BEAN QUESADILLAS

Steps:

• Mash black beans in a medium bowl slightly. You want some chunks left in it. Mix in salsa, cheese, and salt.
• Heat skillet over medium heat. Spread 1/2 T. butter on one side of 2 tortillas.
• When skillet is hot, lay one tortilla in it, buttered side down. Spoon one quarter of bean mixture onto tortilla and spread evenly to edges. Lay second tortilla on top, butter side up.
• When bottom tortilla is brown and crisp, flip. When second tortilla is brown and crisp, remove from pan and allow to cool before cutting into wedges.
• Repeat for three more quesadillas.

BLACK BEAN QUESADILLAS

Steps:

• 1. Using small-whole strainer, drain liquid from Pico de Gallo; discard liquid. Transfer leftover tomato mixture to medium bowl. Mix in black beans, cheese and cilantro until combined.
• 2. Divide black bean mixture evenly over half of each tortilla (about 1/2 cup each). Fold tortillas in half.
• 3. Heat large griddle or skillet over medium-high heat. Brush with oil. Place filled tortillas on griddle. Cook, carefully flipping once, until tortillas are golden brown and crisp and cheese filling melts, about 5 minutes.
• 4. Cut quesadillas into wedges. Serve with Salsita, if desired.

BLACK BEAN QUESADILLAS

Steps:

• In a large bowl, mash beans; add 1 cup salsa. Place five tortillas on ungreased baking sheets; spread with bean mixture. Sprinkle with cheese; top with the remaining tortillas. , Bake at 350° for 15-18 minutes or until crisp and heated through. Cut each quesadilla into six wedges. Serve with sour cream and remaining salsa.

BLACK BEAN QUESADILLAS

Steps:

• Preheat oven to 400 degrees F.
• Lay 1 tortilla on a clean work surface.
• Spread the beans evenly over the tortilla.
• Spoon 3/4 cup of salsa over the beans, then sprinkle with the cheese.
• Top with the second tortilla.
• Place the quesadilla on a foil-covered cookie sheet.
• Bake for approximately 15 minutes, or until the cheese is melted and the top is crisp and brown.
• Meanwhile, swirl the guacamole and sour cream together in a small bowl.
• Cut the quesadilla into 4 equal portions and transfer to a plate.
• Serve with the guacamole mixture and remaining 1/4 cup of salsa.

BLACK BEAN QUESADILLA

Steps:

• Preheat oven to 400 degrees.
• Puree black beans and salsa together.
• Add coriander and green onions to mixture.
• Mix well (this filling can be made ahead of time and refrigerated).
• Divide evenly in bowl into 1/6's.
• Spread over tortillas.
• Sprinkle with cheese.
• Fold tortilla in half
• Place on baking sheet so they aren't overlapping too much.
• Bake for 5 minutes and then flip over for another 4-5 minutes.
• Serve with salsa and sour cream.