Quesadilla, Black Bean Dip, and Tomato Salsa

My kids love quesadillas especially when they get to dip in the different sauces. I like to keep our quesadillas pretty plain by just using a variety of our favorite cheese in them and then add flavor by providing different dips and toppings.

Quesadilla

Cooking Oil

8 Tortillas

3 cups shredded Cheese

1 Avocado

Sour Cream

Heat oil in large pan. Place cheese on one tortilla and fold in half. Fry in oil until golden brown then flip and fry the other side about 1-2 min on each side. Place on a dish towel or on paper towels to drain some oil off before serving. Serve with avocado, sour cream, Bean Dip, and Tomato Salsa.

Black Bean Dip

1 tablespoon olive oil

1/2 onion

1/2 pepper

2 cups black beans

1 cup water

1 tbs Cilantro

1 tsp Salt

Finely chop onion and pepper. Cook onion and pepper in oil till soft. Add beans and water to veggies bring to a boil. Cook till soft and mash to desired constancy. Add more water or let cook to reduce water depending on your preference. Add salt and cilantro mix well. Serve warm.

Tomato Salsa

1 Tomato

½ tsp salt

¼ cup frozen or fresh corn

½ tbs lime juice

1 clove garlic

1 tbs cilantro

1 tsp olive oil

Chop tomato, add salt and drain for 10 min. If using frozen corn, rinse the corn and let drain. Mix all ingredients and let sit for 10 min.