Black Bean Quesadillas
We have a lot of vegetarian friends, so we always try to make at least one meatless hors d’oeuvre. This one is equally popular with carnivores. Add a little more minced jalapeño to take it from subtly spicy to downright fiery.
2 (15-ounce) cans black beans, drained
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.
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.