Black Bean Quesadillas with Pico

These are a quick, easy recipe I came up with to use up pantry ingredients and add some freshness.

For quesadillas, you'll need:

1 can of black beans with jalapenos added (or one can plain black beans, and a jar of pickled jalapenos)

1 package of shredded cheese, preferably a Mexican blend

1 tsp. or two of cumin 

Salt and pepper

1-2 tablespoons of olive oil

1 package small whole wheat tortillas (in this case, I don't recommend the freshly made ones, since they puff up a lot)

For the Pico, you'll need:

1-2 fresh tomatoes (in the off-season, I like the tomatoes on the vine)

1 red onion

1 bunch cilantro (you won't use all of it)

1 fresh lime or some bottled lime juice

Salt and pepper

The plan:

• Drain the beans and add them to a sauce pot
• If they don't contain jalapenos already, add the desired amount from your jar of pickled peppers
• Begin to heat the beans, then add cumin and salt and pepper to taste
• Cook over medium heat and let it cook down a little
• Set it aside, since this tends to thicken as it cools

Next:

• Chop a tomato or two up into half-inch bites and place in a bowl
• Chop half of the red onion into roughly the same size as the tomatoes, and add to the bowl.  If the onion is small, you can chop up some of the rest of the onion as you wish.
• Chop up cilantro to taste.  I would go for at least a tablespoon or two, but I know it's an acquired taste.  Rough chop is fine.  Add to the bowl as well.
• Add a gentle amount of salt and pepper, then add the juice of one lime and toss.
• Let it sit.  You can actually make this the day before.

Finishing up:

• Heat up the olive oil in a medium non-stick pan
• Add one tortilla, and sprinkle cheese on top.  I like a fair amount, but keep in mind that there will be cheese on the other side, too.
• Add a generous dollop of beans over the cheese and spread them out.
• More cheese on top of the beans, then add another tortilla.
• Keep an eye on the bottom tortilla, when it starts to get crispy and brown, use two spatulas to flip the whole thing over
• Once the second tortilla is browned on the bottom, slide the whole thing to a plate
• You should be able to make two-three servings.  
• Once done with the tortilla assembly and cooking, toss the pico again and taste it.  Adjust seasonings as needed.
• Put a generous scoop of pico de gallo on top of each quesadilla.  You can garnish with sour cream if you need additional "stuff" but frankly I think it's fine without.

Enjoy!