Shovelling Snow for 2 hours? Quesadillas = Fast, Hot Supper

1 Mar

For me, supper means a hot meal. What could be faster than a little chopping, grating, draining, stirring and then a quick flash in the proverbial pan? Quesadillias dish up just that sort of supper. Whether you’ve shovelled snow for hours after arriving home or it’s a humid, stifling late July evening this recipe for Black Bean and Smoked Cheese Quesadillas [Canadian Living Magazine, July 2011] provides a filling meal. Here’s my adaptation:

Black Bean and Smoked Cheese Quesadillias

Black Bean and Smoked Cheese Quesadillas



  • 1/2-19 oz (540 mL)  can                        black beans, drained and rinsed
  • 4 to 6                                                        cherry tomatoes, cut in quarters or sixths
  • 1/4 cup (63 mL)                                      corn kernels
  • 1/6 cup (38 mL)                                      diced sweet green pepper
  • 1                                                                  green onion, thinly sliced
  • 1/8 tsp (0.5 mL)                                      salt
  • squirt or two                                            cilantro paste (or roughly chopped fresh cilantro leaves to  taste)
  • Juice of                                                     1/2 lime
  • 1/2 cup (125 mL)                                     shredded smoked Cheddar cheese

Both times I’ve made this recipe, I used grated old cheddar cheese (which I had on hand). And it was tasty. Some day I’ll try it with smoked cheddar, as I suspect it will elevate the flavour composition. Jack cheese would be another option.

  • 2                                                                  large flour tortillas (or 3 small)
  • 1 tsp (5 mL)                                              olive oil
  • 1/4 cup (63 mL)                                       salsa
Toss filling ingredients in one bowl.

Toss filling ingredients in one bowl.


Eating all your colours!

Eating all your colours!

1.  In a medium non-reactive bowl, stir together black beans, tomatoes, corn, green onion, diced pepper, salt, cilantro and lime juice. Fold in grated cheese and mix well. If you are planning two separate meals, refrigerate half the filling in a plastic container.

Fold in grated cheese.

Fold in grated cheese.

2. Place a large skillet on a burner set to medium. Brush the bottom of the skillet with 1 teaspoon of olive oil.

3. Place half the filling on one half of a large flour tortilla. Fold over. Cook one side of the quesadilla until it is browned and crisp, about 3 minutes. Turn over (a large wide spatula works best for this manuever) and cook an extra 2 – 3 minutes. Cut in wedges to serve and pass the salsa.

Cook over medium heat for about 6 minutes, flipping once.

Cook over medium heat for about 6 minutes, flipping once.

Other delicious toppings include chopped avocado, more diced cherry tomatoes and a dollop of sour cream. Serve with a creamy coleslaw.

Savvy supper, super fast!

Savvy supper, super fast!

If using smaller tortillas cook 2 small ones, using a third of the filling in each. Cook as above. Cut in half to serve. Wrap the uneaten fourth half in aluminum foil. Reheat it in the foil in a pre-heated 300 F oven. It was soft-shelled, but piping hot. For the second meal, cook the third quesadilla fresh.

I think the filling for these quesadillas would make a great lunch salad mixed with cooked rice or orzo pasta. Add a little extra-virgin olive oil, more lime juice and chopped cilantro. Or serve on a bed of crisp romaine or Bibb lettuce. If these options appeal to you, consider doubling the recipe above.


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