Rainy Day Black Bean Quesadillas

It’s been raining so much in the San Francisco Bay Area that I think a lot of us are getting souped out! Okay, maybe that’s not possible. I actually snacked on some delicious Filipino-style noodle soup that a friend made while I was working yesterday, even though I thought I’d had my fill. I finished the entire cup and wanted to go back for seconds, but luckily I was able to contain myself.

Anyway, it’s still not that realistic to make soup every night when it’s raining [or snowing] for weeks on end, so we have to look to other foods that are warm and comforting, like these delicious black bean quesadillas. They’re super simple, done in a flash, and you'll feel the same warm hug that you feel every time you eat soup. Trust me!

Rainy Day Black Bean Quesadillas

Time: 20 Minutes
Serves 8

1 (15 oz) can refried black beans
1 cup frozen corn
½ small red onion, finely chopped
1 large jalapeño, thinly sliced
2 cloves garlic, minced
1/2 small bunch cilantro, roughly chopped
2 cups Pepper Jack Cheese, shredded  
1 oz taco seasoning
8 (8-inch) sized tortillas
4 tbsp butter, divided

To Garnish
Sour cream
Sliced jalapeños
Roughly chopped cilantro

Place the beans and corn in a bowl. Add jalapeños garlic, red onion, cilantro, cheese, and taco seasoning. Stir to combine.

To prepare quesadillas, spoon half of the filling over each tortilla and fold. Heat 1/2 tbsp butter in a medium skillet over medium heat. Add quesadilla and cook on each side until the cheese browned and the cheese has melted. Serve quesadillas immediately and garnish with sour cream, sliced jalapeños, and cilantro.