(Karoline Boehm Goodnick for The Boston Globe)
Sunday Supper & More
Serves 4
| 8 | medium flour tortillas |
| 2 | cups shredded cheddar |
| 1 1/2 | tomatoes, chopped |
| 2 | cups cooked black beans |
| 1 | cup cooked long-grain rice |
| Hot sauce, to taste | |
| 4 | teaspoons canola oil |
| 1 | cup sour cream (for serving) |
1. Set the oven at 250 degrees.
2. On 4 tortillas, spread cheddar, tomatoes, black beans, and rice, leaving a half-inch border around the rims. Sprinkle with hot sauce. Top each round with another tortilla.
3. Place a wire rack on a baking sheet in the oven.
4. In a large skillet, heat 1 teaspoon oil over medium heat. Flip a quesadilla into the pan (the cheese layer now on the bottom). Cook for 1 to 2 minutes or until brown. Turn and cook for 2 minutes or until brown. Transfer the quesadilla to the rack on the baking sheet. Repeat with remaining quesadillas. Serve with sour cream and guacamole.
Karoline Boehm Goodnick
© Copyright 2011 Globe Newspaper Company.
