Refriedblackbeansquesadillas Recipes

REFRIED BLACK BEANS

Steps:

• Place black beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
• Place beans in a pot and add enough water to cover; bring to a boil. Reduce heat to medium-low and simmer beans until very tender, about 1 hour.
• Heat oil in a skillet over medium; cook and stir onion and garlic until onion is soft and translucent, about 10 minutes. Add black beans, green chiles, chili powder, and cumin; cook and stir until flavors blend, about 5 minutes.
• Blend black bean mixture in a food processor until smooth. Add tomato paste, chicken broth, vinegar, and salt; blend until desired consistency is reached. Return beans to pot and cook until heated through, about 5 minutes more.

REFRIED BEAN AND CHICKEN QUESADILLAS

Steps:

• Stir together refried beans and drained tomatoes in medium bowl. Spread 1/3 cup bean mixture over half of each tortilla. Top each with 1/4 cup chicken and 1/4 cup cheese. Fold each tortilla in half to cover filling.
• Spray large skillet with cooking spray; heat over medium heat 1 minute. Place 2 quesadillas side-by-side in skillet. Cook 5 minutes, turning once, or until golden brown on each side and cheese melts. Repeat with remaining quesadillas.
• Cut each quesadilla into 4 wedges. Serve with onions and sour cream, if desired.

REFRIED BEAN QUESADILLAS

Steps:

• Heat the oil in a large frying pan and cook the onion and garlic for 2 mins. Add the cumin and cook for 1 min more. Tip in the beans, paprika and a splash of water. Using a potato masher, break the beans down as they warm through to make a rough purée. Season generously.
• Spread the refried beans onto 4 of the tortillas and scatter over the cheese and coriander. Spoon over the salsa, then top with the remaining tortillas to make 4 sandwiches. Wipe the frying pan with kitchen paper and return to the heat or heat a griddle pan. Cook each sandwich for 1-2 mins on each side until the tortillas are crisp and golden and the cheese is melting. Serve warm, cut into wedges, with extra salsa and soured cream for dipping.

REFRIED BEAN AND CHEESE QUESADILLAS

Steps:

• In a small pot, warm the refried beans, over medium-low heat.
• It is best to build the quesadilla in the pan in which it is going to be cooked in. That way there is less chance of everything falling apart before you get it to the pan. Set a cast iron frying pan, over medium heat. Add 1 tablespoon of butter; melt and spread around the pan.**
• Lay a tortilla on a plate or flat surface. Spoon some of the warmed refried beans onto it and smooth out all over the tortilla as you were icing a cake. Leave about ½-inch of space around the outer edge and place it in the preheated pan.
• Quickly, add the cheese and optional peppers.
• Top with another bean-covered tortilla. This time turn the beans downward so that it sandwiches the other ingredients underneath.
• Let the quesadilla cook for about 1 to 1 ½ minutes before flipping***.
• Flip and allow the other side to crisp for 1 to 1 ½ minutes.
• Carefully slide onto a plate. We always use a pizza cutter to slice it up as you would a pizza. Garnish with any toppings you choose.

REFRIED BEAN QUESADILLAS

Steps:

• Preheat oven to 200 degrees Fahrenheit so you can keep your quesadillas warm while you are preparing your batches.
• To assemble quesadillas, spread half of the mozzarella cheese and half of the cheddar cheese on one half of each tortilla.
• Spread refried beans on top of cheese (about 1/3 cup of refried beans for each tortilla). If you move some of the cheese while spread out the refried beans, no biggie.
• Distribute corn on top of refried beans. Top refried beans with crumbled feta, remaining half of mozzarella cheese, remaining half of cheddar cheese and corn chips. Fold over each tortilla so it's a half-moon shape.
• To cook quesadillas, heat 2 teaspoons of olive oil or vegetable oil in a large non-stick frying pan over medium-low heat. Gently swirl the oil around the pan so you get good coverage.Note: Cook the quesadillas in batches, two quesadillas at a time, adding more oil to the pan between batches as necessary.
• Place two quesadillas in the pan. Cook quesadillas for about 2 to 3 minutes on one side.
• Carefully flip quesadillas to the other side and continue to cook for another 2 to 3 minutes or until the outside is crispy and golden, the inside is heated through, and the cheese is melted (carefully watch to ensure they don't burn). Transfer cooked quesadillas to a sheet pan and place into a preheated oven to keep warm while you are continuing to cook the remaining quesadillas.
• Repeat process with remaining quesadillas.
• Once all batches are done, cut each tortilla in half so you have 12 pieces in total. Serve as is or with your favourite dipping sauces (salsa, sour cream and guacamole are all yummy). Enjoy!Note: Properly store leftovers in an airtight container in the refrigerator and enjoy within 3 to 4 days. Reheat before serving.

BLACK BEAN QUESADILLAS FROM GOYA®

Steps:

• Using small-hole strainer, drain liquid from Pico de Gallo Salsa; discard liquid. Transfer remaining tomato mixture to medium bowl. Mix in black beans, cheese and cilantro until combined.
• Divide black bean mixture evenly over half of each tortilla (about 1/2 cup each). Fold tortillas in half.
• Heat large griddle or skillet over medium-high heat. Brush with oil. Place filled tortillas on griddle. Cook, carefully flipping once, until tortillas are golden brown and crisp and cheese filling melts, about 5 minutes.
• Cut quesadillas into wedges. Serve with your favorite GOYA® Salsita variety, if desired.

REFRIED BLACK BEANS QUESADILLAS

Steps:

• Heat the beans in a saucepan.
• Mash.
• Spread on 4 tortillas.
• Top with the cheese and another tortilla.
• Place on a cookie sheet.
• Bake at 350 for 10-12 minutes (or until the cheese has melted).
• Cut into slices and serve with the salsa.