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2 (15-ounce) cans black beans, drained
6 scallions, finely chopped (white and pale green parts)
1/2 cup seeded and finely chopped red bell pepper
1/4 cup chopped fresh cilantro*
2 large garlic cloves, minced
1 1/2 tablespoons seeded and minced jalapeño pepper
3 teaspoons ground cumin
salt and pepper
1 egg, lightly beaten
2 to 4 tablespoons yellow cornmeal**
2 packages fajita-sized (7 1/2-inch) flour tortillas (20 to 24 tortillas total)
olive oil for brushing on tortillas
8 ounces sour cream
juice of one 1 lime
*Cilantro is a classic herb in Mexican dishes. If, like Anne, you think it tastes like dishwashing detergent, it's fine to skip it.
**Cornmeal makes the mixture thicker, so it's less likely to squirt out from between the tortillas when guests bite into the quesadillas. Don't leave it out. |
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In a large bowl, coarsely mash the drained beans with a hand masher or the back of a big spoon. Add the green onions, bell pepper, cilantro, garlic, jalapeño pepper, and 2 teaspoons of the cumin; mix well. Add salt and pepper to taste. Stir in the egg and cornmeal.
Spread bean mixture in a 1/4-inch layer between two tortillas to form one quesadilla. Brush both sides of the quesadilla with olive oil. Repeat with the rest of the tortillas. Brown each quesadilla in a skillet over medium heat, pressing it down (a small pan lid works well), so it browns evenly.
Cut each quesadilla into six wedges, pizza-style. Mix the remaining 1 teaspoon cumin into the sour cream and add a squeeze of lime juice or more to taste. Serve alongside the quesadilla wedges.
Makes about 60 quesadilla wedges.
Make-Ahead Factor
The quesadilla wedges can be made up to 2 days ahead and kept covered and refrigerated. Warm them in a 400°F oven until crispy, about 10 minutes.
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