INGREDIENTS AND INSTRUCTIONS FOR BLACK RICE AND BEAN QUESADILLAS FOR 2
4 MEDIUM SIZE FLOUR TORTILLAS
1 CUP SHREDDED CHEDDAR CHEESE
1 TOMATO ,CHOPPED (ABOUT 3/4 CUP)
1 CUP COOKED BLACK BEANS (I CAN)
1/2 CUP COOKED WHITE RICE
LAY 2 TORTILLAS DOWN
DIVIDE THE CHEESE,TOMATO,RICE AND BEANS IN HALF AND PILE ONTO EACH TORTILLA. i HAVE FOUND IT EASIER TO HEAT THE BEANS,SMASH AND DRAIN THEM AND MIX WITH THE RICE. SO i DO THAT FIRST THEN THE TOMATO AND CHEESE.
SPRINKLE ON HOT SAUCE TO TASTE .COVER WITH THE OTHER TORTILLA AND PRESS TO SEAL EDGES.
BRUSH A SMALL AMOUNT OF CANOLA OIL ON GRIDDLE AND COOK ON BOTH SIDES,TURNING CAREFULLY
CUT EACH QUESADILLA INTO 4 PIECES AND TRIM WITH GUACAMOLE AND SOUR CREAM.OR JUST HAVE THE TRIMMINGS AVAILABLE.
iF MAKING MORE,PUT YOUR OVEN ON LOW TO KEEP THE FIRST ONES WARM WHILE THE ADDITIONAL ONES.
hi Gloria Donahue with Nana's cookery and welcome or welcome back to the kitchen we're going to be making a really fast vegetarian meal when we've gone to Costa Rica we really enjoyed at a certain restaurant rice and beans quesadillas and we'd not had them anywhere else and I found them here on the internet from the Boston Globe so I'm going to put it together for you I only made a few changes it called for black beans well I had black beans in the can and the first time I just put them on and then I made the quesadillas and half the beans seemed to roll out so now I take the can of black beans and heat them and mash them and then kind of strain them and then I mix them with the rice so that the whole thing will stay together better the whole thing is this is only for two people so it would be for medium tortilla shells one tomato medium size diced half a cup of rice a can of black beans heated mashed and strained 3/4 of a cup of cheddar cheese and however much hot sauce you want on it so I'm just going to I'm just going to basically divide the ingredients in half so I'll show you the one then we'll do the other and we're going to saute it really very quickly in just a little oil brushed griddle so we'll do this one we'll take half the tomatoes and put half the tomatoes on there and then we're going to put half the cheese and you could obviously adjust this too you could have a little more of one thing than the other and we we need the edges so that you can kind of press down and it's all not going to come out we'll see how well that works and we're sort of medium with our height so it's probably a lot of people use a lot more and some people may use less but this is just a Tabasco it could be really whatever you want and I'm just going to put some there and then you put the other one on it and press down so I'm going to do the other one I'll see you in a minute well we're back with our quesadillas they're all cooked be careful when you do cook them that you pad the filling in the middle and really try to press the edges together because the filling will start to move especially when it gets hot but they're all ready for us to pick up and eat and we put sour cream and avocado on it and I can't wait and it was so good to have you in the kitchen again and I'll see you next time bye-bye