Black Bean Quesadillas


1 cup Black beans, Dry (local)

4 cups Water

1/2 whole carrot, chopped

1/2 stalk celery, chopped

1/2 whole onion, chopped (local)

1 whole bay leaf

1/2 teaspoon cayenne powder

1 teaspoon salt

4 whole Fat Flush Tortillas (local)

1/2 cup Cheese, Shredded (Cheddar, Mozzarella, Monterey Jack) (local)

1/2 cup Firehouse or Salsa Lisa salsa (local)


Soak black beans in water for 8 to 24 hours in non-reactive container. Place beans in pot with soaking water, carrots, celery, onion and bay leaf and bring to boil and simmer 45 minutes until tender. Drain and save 1/4 cup of liquid. Gently mash beans with liquid and vegetables. Add salt and cayenne and set aside. Place 1/4 of cheese on 2 tortillas, top with 1/2 of bean mixture and finish with remaining cheese. Fry tortillas over medium high heat, 5 minutes on each side or until cheese melts and tortillas are lightly browned. Cut in quarters and serve with salsa.

Serving Suggestion: Serve with a green salad