Black Bean Quesadillas

When I make a big batch of black beans in my slow-cooker, I end up with bags and bags of them in my freezer.  They are extremely useful for quick lunches, such as this one.  This recipe is actually for a black bean dip, which is incredibly delicious and dangerous, if you happen to find yourself with a bag of Frito's around...

Black Bean Quesadilla
Bean Dip recipe by Tyler Florence

2 (15 oz) cans black beans, drained and rinsed
3-4 slices bacon (Omit this for a delicious vegetarian meal)
1/2 of a medium red onion, chopped
1 jalapeno (or more to taste), seeded and chopped
1/2 cup chopped cilantro (I omitted this, as my husband is in the cilantro-haters camp)
1 tsp ground cumin
salt
1/2 cup of your favorite salsa (I had none, and this recipe was still delicious)
Corn tortillas
Grated cheddar cheese (or monterey jack, pepper jack, mexican blend, etc.)


Place the black beans in a food processor and puree until smooth.  Set aside.

In a medium skillet, cook the bacon until crisp, 5 or 6 minutes. Transfer to a paper towel lined plate to drain, leaving the fat in the pan.  Add the onion and jalapeno, cook until the onions are translucent, 3-4 mins.  Add the cilantro and cumin and cook for 1-2 mins longer.  Add the pureed black beans, salt to taste, and salsa, crumble in the cooled bacon, and stir to combine.

Preheat oven to 350.  Place corn tortillas on a greased baking sheet.  Spread with 3 tbs of the black bean dip on one tortilla.  Top with 1-2 tbs grated cheese.  Top with another corn tortilla.  Bake until cheese is melted and beans are heated through, 7-10 mins.  (You can certainly cook this in a skillet, like you would a grilled cheese.)  Cut into triangles and serve with sour cream, salsa, guacamole, etc.