Veggie Quesadilla

Here's a spicy flavorful kick to the veggie quesadilla. Archana and I tried this a couple of days ago, and it turned out great!

Ingredients: Makes 2 quesadillas

2 Mission Tortilla wraps - Jalapeno Cheddar (I've also tried Garden Spinach Herb and that's pretty good too)
1/2 medium sized onion, diced
1 large tomato, diced
1 jalapeno, sliced into thin rounds
a handful of cilantro, coarsely chopped
1 clove garlic, chopped
salt and pepper to taste
shredded cheese - I used a blend of Sargento 4 cheese mexican and Trader Joe's Jalapeno Jack.
4-5 table spoons black beans (I used Bush's Seasoned black beans)
2 table spoons pickled jalapeno juice (just the juice for the sourness as I was adding fresh jalapenos)
2 table spoons lemon/lime juice
a pinch of sugar if you'd like to even out the sour ingredients
2-3 table spoons extra virgin olive oil

Heat the olive oil in a skillet in medium heat. Saute the onions until golden brown. Add the garlic and give it a quick stir. Add the jalapenos and continue to stir it for a minute. Add some salt and pepper to taste. Add the tomatoes and let cook. Add the black beans and cilantro and continue to cook it. Add the jalapeno and lime juices and stir to incorporate them. If you like, add a pinch of sugar. Cook till the mixture is relatively dry.

In another skillet on medium heat, heat the tortilla. Flip and continue to heat the other side. Add a handful of the shredded cheese as desired. Add half of the above mix and fold the tortilla. Flip it over a couple of times, and cook it to the desired level of tenderness/crispness.

Continue with the other tortilla.

Serve hot with some chips and guacamole/salsa on the side.

If you try it out, let me know what you think!

Cheers,
Sridhar