Name: Enfrijoladas (Quesadillas with Black Bean Sauce), Avocado & Tomatoes
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ avocados; 3 (398 ml) cans black beans; ¾ (227 g) block cheddar cheese; 355 ml chicken or vegetable broth; 3 cloves garlic; 3 jalapeño peppers; 18 small corn tortillas; 6 tomatoes; 1 ½ medium yellow onions; coriander, ground; cumin, ground; extra virgin olive oil; salt

Enfrijoladas (Quesadillas with Black Bean Sauce), Avocado & TomatoesEnfrijoladas (Quesadillas with Black Bean Sauce), Avocado & Tomatoes — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

1 ½ avocados

3 (398 ml) cans black beans

¾ (227 g) block cheddar cheese

355 ml chicken or vegetable broth

3 cloves garlic

3 jalapeño peppers

18 small corn tortillas

6 tomatoes

1 ½ medium yellow onions

coriander, ground

cumin, ground

extra virgin olive oil

salt

Instructions

Wash and dry the fresh produce.

Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon to reduce spice level. Small dice and place in a medium bowl. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Peel, halve, and small dice onions. Peel and mince garlic. Add both to the bowl with the jalapeño.

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add jalapeño, onion, garlic, and spices; cook, stirring occasionally, until softened, 2-3 minutes.

Add beans with their liquid (do not drain) to the pot along with broth. Stir to combine and bring to a boil over high heat. Once boiling, reduce heat and simmer, stirring occasionally, until beans are tender and sauce is thickened slightly, 12-15 minutes. Remove from heat.

Meanwhile, coarsely grate cheese.

To assemble the quesadillas, lay tortillas on a flat surface. Top with cheese and fold in half to close.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches, place assembled quesadillas in the skillet and cook, flipping halfway through, until cheese is melted and tortillas are golden on both sides, 3-4 minutes. Remove to a plate.

Meanwhile, small dice tomatoes. Place on another plate.

Halve and pit avocados; using a spoon, scoop out the flesh and slice crosswise into thin half-moons. Add to the plate with the tomato and set aside.

When the beans are tender, using a potato masher, mash until sauce is smooth and combined.

To serve, divide quesadillas between plates. Top with black bean sauce, tomato, and avocado. Enjoy!

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