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Sunday Supper & More

Black bean and rice quesadillas

(Karoline Boehm Goodnick for The Boston Globe)
March 2, 2011

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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