Black Bean Quesadillas

Tulum

There always has to be something on the barbeque this time of year. Face it ..is too hot to cook inside. If I lived in the south it would be common to have an outdoor kitchen with the works.

Quesadillas work well on the barbeque. Just use plenty of cheese to bind the filling together. I also find that folding the tortilla in half helps to avoid messes as well. This is such a simple and easy dish and lends itself to endless possibilities. Let you imagination have free rein.

The photo is taken of Tulum, a Mayan temple south of Cancun, Mexico.

**Black Bean Quesadillas**

• 19 oz can black beans, drained and rinsed
• 1 tomato, chopped and drained
• 1 clove garlic, minced
• 1 sweet red pepper, roasted, peeled and chopped (You can also use bottled)
• 1 jalapeno pepper
• 1/2 cup chopped fresh cilantro
• 2 tablespoons green onion
• 2 tablespoons chopped fresh basil
• 1-1/2 cups Cheddar cheese, grated
• 1/2 cup feta cheese, crumbled
• 6 (10-inch) whole wheat tortillas

Roast pepper. Remove charred skin by placing in a zip lock bag to steam for a few minutes.
Drain and rinse beans. Combine all ingredients. Place tortillas on work surface in a single layer. Spread filling evenly over one half of each tortilla. Fold unfilled half of tortilla over filled side to form a half moon and press together lightly.

Three methods of cooking:

1) Bake in single layer on baking sheet in preheated 400F oven for 7 - 10 minutes.

2) Preheat BBQ and grill quesadillas for 2 - 3 minutes per side until lightly browned.

3) Cook for a few minutes per side in skillet that has been very lightly brushed with oil.

Serves 6

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