Black Bean and Monterey Jack Quesadillas

This past weekend, we went out with some friends and enjoyed a few -- and maybe a few too many -- games of bowling. The company was great; the scores were not.

And, since we were imbibing a beverage or two, we decided to grab a couple of appetizers to split a few ways. One of those appetizers was a delicious cheese and onion quesadilla that had really good onion flavor.

When we were sitting down a couple of days later to plan our meals for this week, Melissa thought it would be great to try to make our own. So we did:



Just soak the black beans overnight in water with chili powder, cumin, garlic powder, salt and pepper. The next day, Melissa cooked the beans in some leftover vegetable broth and chicken broth to impart even more flavor. It worked.

After grilling some onions, it was cook time: Cheese, onions, black beans, more cheese, all on a couple of tortillas.


We topped with a dollop of sour cream and some chives for garnish.


The quesadilla was amazing, and really didn't call for too much effort to produce. Aside from cooking the black beans, the meal took about 10 minutes to complete, from first onion slice to quesadilla on plate.

We used monterey jack cheese, but we also had pepperjack, and I wish I would have had a quesadilla with some of that in it.