Black Bean Quesadillas
Servings: 6
Ingredients
For a simple pot of seasoned beans
- 1 cup 8oz dried black beans, rinsed and picked over (or 2 x 15-ounce cans black beans, rinsed and drained)
- 1 Southwest Fiesta blend
- 1 1/2 cups water or 1 cup water if using canned beans
- 1 tsp salt
For the quesadillas
- olive oil spray
- 12 flour tortilla
- 3 cups mozzarella cheese shredded
- 2 cups tomato sauce
Instructions
- Slow Cook: Add the dried beans, Southwest Fiesta blend, water, & salt to the cooker 2) Cover and cook on LOW: 8 - 9 hours or HIGH: 3 - 4hours. (If using cooked, canned beans reduce cook time on LOW to 3-4 hours or HIGH 2 hours) 3) Spoon onto taco salad or use in chili, tortillas, buddha bowls & more. 4) For Quesadillas: Heat a skillet on medium & spray with olive oil 1) place a tortilla into the skillet; sprinkle 1/2 cup of mozzarella on top; 1/2 cup of the cooked black beans; & 1/3 cup of tomato sauce 2) top with a second tortilla and cook until cheese is melted on the underside (2 minutes) and flip onto the other side to cook for a further 2 minutes before serving.
- Pressure Cook: 1) Add the beans, Southwest Fiesta blend, water, & salt to the cooker 2) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 25 minutes. (If using cooked, canned beans reduce cook time to 6 minutes) 3) Allow to Natural Pressure Release 4) Spoon beans onto taco salad or use in chili, tortillas, buddha bowls & more. 5) For Quesadillas: Heat a skillet on medium & spray with olive oil 1) place a tortilla into the skillet; sprinkle 1/2 cup of mozzarella on top; 1/2 cup of the cooked black beans; & 1/3 cup of tomato sauce 2) top with a second tortilla and cook until cheese is melted on the underside (2 minutes) and flip onto the other side to cook for a further 2 minutes before serving.