Simple Black Bean Quesadillas with Salsa Verde

We love how quick, easy and nutritious this recipe is. For a vegan treat, omit the cheese, or substitute with soy cheese.

INGREDIENTS

For the salsa
1 pound tomatillos
1 small onion, finely chopped
2 tablespoons cilantro, chopped
1 teaspoon sugar
salt to taste

For the quesadillas
1 (14 oz) can black beans, drained of liquid
4 whole wheat tortillas
2 oz softer cheese such as cheddar or muenster, sliced thinly
1 tablespoon cilantro, chopped

Preheat the broiler. Husk the tomatillos and wash well. Arrange the tomatillos on a baking sheet and place under broiler for 4 minutes. Turn tomatillos on the other side and broil for 5 more minutes. Place the roasted tomatillos in a blender and blend briefly until broken up and chunky. Place the blended tomatillos in a bowl and mix in the onions, salt, sugar and cilantro. Let sit for 10 minutes before serving allowing the flavors to develop.

In the meantime, heat and lightly mash the beans in a medium pan adding the cilantro at the end. Heat up a large pan and place a whole wheat tortilla in it. Scoop half of the bean mixture onto the tortilla and spread evenly. Place half of the cheese slices on top of the bean layer and top with a second tortilla. Cook the quesadilla evenly on both sides, about 3-4 minutes per side. Repeat the same with the ingredients for the second quesadilla. Serve warm, accompanied by the salsa verde.

Serves 2