Weekly Recipe
Black Bean Quesadillas
Ingredients:
1 can black beans, drained and rinsed
1/2 cup canned corn (or frozen)
1 small or medium potato, diced small
2–4 tortillas (flour or corn)
Optional: pinch of salt, pepper, garlic/onion powder, or taco seasoning
Optional: cheese if available
Optional: a little oil or margarine
Step 1: Cook the Potato
Dice potato into small cubes (the smaller, the faster it cooks).
Place in a microwave-safe bowl with a splash of water (2–3 tbsp).
Cover loosely and microwave for 4–5 minutes, stirring halfway, until soft.
Drain any excess water.
Step 2: Mix the Filling
In the same bowl, add:
Cooked potato cubes
1/2 can black beans (about 3/4 cup)
1/2 cup corn
Optional: a pinch of salt, pepper, or seasoning
Mix and mash slightly with a fork for a chunky spread.
Step 3: Assemble Quesadillas
Place a tortilla on a microwave-safe plate.
Spread some of the filling on half the tortilla.
(Optional: Add cheese if you have it.)
Fold tortilla in half over the filling.
Step 4: Microwave to Heat
Microwave each folded quesadilla for 1–2 minutes, or until warm and slightly crisp.
If possible, flip halfway through for even heating.
Let sit 1 minute before cutting.