Made the quickest and best Saturday Night Meal: Black bean quesadillas with Creamy Nacho Sauce and Pineapple Salsa
I love the fact that we don't have jars and jars of sauces and condiments in our fridge. With Epicure jars of seasonings, we just make what we need.
Order you Poco Here: https://suzannedekorsi.epicure.com/en-us/product/poco-picante-salsa-mix
Order your Nacho Dip Mix: https://suzannedekorsi.epicure.com/en-us/product/nacho-cheese-dip-mix
I love to be able to make fresh salsa anytime. All you need is 1 cup of diced tomatoes for the regular salsa- that's canned or fresh!
Now for the Quesadilla Recipe:
Ingredients
1⁄2 cup mayonnaise or 2% Greek yogurt
1 can (14 oz/398 ml) black beans
1 cup grated cheese, your choice
4 (6"/15 cm) flour or corn tortillas
1 large tomato
2 tbspPoco Picante Salsa Mix
1⁄2 lime
Preparation
- Line a Sheet Pan with a Sheet Pan Liner. Preheat oven to 400° F.
- Meanwhile, in bowl, stir together mayonnaise with dip mix. Set aside.
- Drain and rinse beans.
- Arrange tortillas on pan. Spread dip on half of each tortilla. Top with beans and cheese, then fold tortillas over filling.
- Bake for 10 min or until cheese melts and tortillas are light golden.
- Meanwhile, prepare salsa. Dice tomato; place in a bowl and stir in salsa mix. Using the 2-in-1 Citrus Press, squeeze in 1 tsp lime juice. Stir to mix.
- Cut tortillas into wedges and serve with salsa.
Nutritional Information
Per serving: Calories 390, Fat 12 g (Saturated 2 g, Trans 0 g), Cholesterol 15 mg, Sodium 1040 mg, Carbohydrate 51 g (Fiber 10 g, Sugars 4 g), Protein 20 g.
Check out the hundreds of options and try something new today my direct order link: suzannedekorsi.epicure.com
✅For ideas and suggestions check out my Storefront: Suzanne's Epicure Storefront Link
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