|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