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Quesadillas with Black Beans and Carrots
These quesadillas feature a unique fusion of flavors.
2 tbsp. olive oil or canola oil
2 cloves of garlic, minced or diced
1 1/2 carrots, cut into very fine pieces or minced in a food processor
1 cup of black beans (drained and rinsed from a can is fine)
2 whole wheat tortillas (the smaller kind)
1 tsp. cumin
1 tsp. cilantro
Salt & pepper, to taste
Garnishes (suggestions: sliced orange peppers, avocado slices or guacamole,
salsa, diced tomatoes, lettuce, grated cheese, sliced olives, sour cream)
1) In wide saucepan, heat olive oil on medium-high heat. Add garlic,
carrots, cumin and cilantro and sauté about 5 minutes. Carrots
should be tender. Add black beans and sauté until heated through.
2) Remove filling from saucepan. Place one of the tortillas in the same
pan and add half of the mixture to one side of it. Fold the other half
of the tortilla over the covered side. Fry for a minute or two on each
side.
3) Remove tortilla and repeat with the second tortilla.
4) Place on plates and garnish as desired.
Serves two.
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