26 July 2007

Black Bean Quesadillas

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

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison. Best Blogger Tips


  1. I have everything in the house that I need to make these...and I forgot to take something out of the freezer for dinner tonight!! We only have a charcoal grill (which takes 30 minutes to light) so sometimes is seems like a lot of effort for something that takes 2-3 minutes to grill... this seems like it would be worth it though!

  2. They say a charcoal grill gives your foods the true BBQ flavour!! Throw some potatoe and veggie packets on as well and you have a fast fix.

  3. Sounds good. I just recently tried using feta on texmex style dishes and surprisingly it works really well.


Welcome to my home. Thank you for choosing to stay a while and for sharing our lives through food. I appreciate all your support, comments, suggestions,and daily encouragement.


This blog uses comment moderation therefore SPAMMERS, SELF-PROMOTERS and ADVERTISERS will be deleted.