Black Bean and Tomato Quesidillas

It's Friday, so here's another quick and easy dinner. I prefer to use canned diced tomatoes for this recipe rather than fresh because it's easier and you don't have to spend your time peeling, dicing and seeding a fresh tomato. However, if that's what floats your boat, go right ahead. You may just need to cook it a little longer to make sure most of the juices simmer out.



Black Bean and Tomato Quesidillas

1 can black beans
1 can diced tomatoes
1/2 packet taco seasoning
1 1/2 c. shredded cheddar or mexican blend cheese
6 large tortillas

Place black beans in a collander; rinse and drain well. Repeat for the tomatoes.










In a pan over medium heat, combine tomatoes, black beans, and taco seasoning.










Mix well and cook until heated through, about 5 to 10 minutes.










Place a tortilla in a clean, large pan preheated over medium heat. Spoon about 1/4 cup of the black bean mixture onto half of the tortilla.










Top with 1/4 c. cheese.










Fold tortilla over and cook until bottom is nicely browned. Flip and brown the other side.









Slice with a pizza cutter and serve.

Serving suggestion: I like to top mine with sour cream, salsa, and shredded lettuce.