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
1/2 cup of your favorite salsa (I had none, and this recipe was still delicious)
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.