I recommend using a homemade salsa. I did not in this instance, but fresher is always better. My friend Brooks makes a mean salsa. Try his. You'll need about 1 1/2 cups
For the Quesadillas
1cupcanned black beans(or equivalent home-cooked)
1teaspoon-1 Tablespoon hot sauce, depending on your taste
½teaspooncumin
kosher salt, to taste
juice of one lime
3ozpepper jack cheese, shredded
4 8" tortillas(whole grain is better if you can find them)
For the Rice
1 ½cupscooked rice seasoned(brown is better)
1cupof the salsa
Optional Fixin's
Sour cream
Guacamole
Salsa
Instructions
For the Quesadillas
Heat beans, hot sauce, cumin, salt and lime together in a sauce pan.
Coarsely mash the bean with a potato masher or a fork.
Taste and adjust seasonings as necessary.
Over medium heat, heat a heavy skillet large enough to hold the tortillas.
Evenly sprinkle 1/4 of the cheese on one tortilla.
Evenly spoon on 1/2 of the bean mixture.
Top with another 1/4 of the cheese and then top with a tortilla.
Repeat with the other 2 tortillas and the rest of the cheese and beans.
Place one quesadilla in the hot dry pan and press it down gently with a spatula.
Cook until that side is golden brown, and then carefully flip the quesadilla to brown the other side.
Keep warm in a 200F oven while you cook the other quesadilla.
Slice into 6ths or 8ths using a pizza cutter and serve with rice, extra salsa, sour cream if you would like and guacamole.
For the Rice
Combine the rice and the salsa with a splash of water.