These Black Bean & Cilantro Quesadillas are super easy to make, but taste a little extra due to that fresh cilantro. These are great served for dinner, but also work well in your child's school lunchbox. They are even great cold!
1 can of black beans
1 package of Taco Seasoning
1, 8 oz block of Monterrey Jack Cheese (shredded)
1/4 cup Cilantro, roughly chopped
2 taco-sized four tortillas
1 Pat of Butter
Add the black beans and taco seasoning to a small pan. Heat to combine.
Shred Monterrey Jack Cheese on a side plate
Heat a cast-iron skillet on medium high heat. Add a small pat of butter. Melt to cover bottom of pan.
Add one flour tortilla. Top with cheese. Add one scoop of black bean mixture (drained with slotted spoon) to the top of the cheese. Sprinkle on a bit more cheese and top with cilantro. Add flour tortilla topper and smear with soft butter.
Flip tortilla until both sides are crispy and golden.
Remove from heat. Allow to rest. Cut in to 4 triangles.
Serve with a side of guacamole, sour cream and salsa.
