Black Bean Quesadillas

🥘 Ingredients

Tomato-lemon salsa

• lemons
  2 large
• sugar
  1 tbsp
• kosher salt
  1/4 tsp
• cherry tomatoes (or grape tomatoes, halved, or quartered if large; about 1 pint)
  1 lb
• fresh chives (chopped)
  3 tbsp
• extra-virgin olive oil
  2 tbsp
• freshly ground black pepper
  1/4 tsp

Quesadillas

• pepper Jack cheese (coarsely grated)
  8 oz
• black beans (1 can, drained and rinsed)
  15 oz
• fresh cilantro (finely chopped)
  2 tbsp
• ground cumin
  1/2 tsp
• vegetable oil
  1-2 tbsp
• flour tortillas (6-inch)
  8

🍳 Cookware

• cutting board
• paring knife
• medium bowl
• oven
• plate
• bowl
• 8-inch nonstick skillet

1. 📝

   Assemble each quesadilla in the skillet while the tortilla cooks — neat and easy. Do not overload the filling; you want them pleasantly crisp, not soggy. Extra tomato-lemon salsa is good on the side.

Tomato-lemon salsa

1. 1

   Finely grate 2 teaspoons zest from lemons . Cut off the ends of both lemons to expose the pulp. One at a time, stand each lemon on a cutting board and remove the peel, including all white pith, with a sharp paring knife . Cut the segments free from the membranes and cut crosswise into 1/4-inch pieces.

   lemons: 2 large
2. 2

   Gently toss the lemon segments with sugar and kosher salt in a medium bowl . Stir in the zest, cherry tomatoes , fresh chives , extra-virgin olive oil , and freshly ground black pepper . Cover and let stand at room temperature for ⏱️ 15 minutes to allow the flavors to develop.

   sugar: 1 tbsp, kosher salt: 1/4 tsp, cherry tomatoes: 1 lb (or grape tomatoes, halved, or quartered if large; about 1 pint), fresh chives: 3 tbsp (chopped), extra-virgin olive oil: 2 tbsp, freshly ground black pepper: 1/4 tsp

Quesadillas

1. 1

   Put a rack in the middle of the oven , set a large heatproof plate on the rack, and preheat to 200°F.
2. 2

   In a bowl , stir together pepper Jack cheese , black beans , fresh cilantro , and ground cumin .

   pepper Jack cheese: 8 oz (coarsely grated), black beans: 15 oz (1 can, drained and rinsed), fresh cilantro: 2 tbsp (finely chopped), ground cumin: 1/2 tsp
3. 3

   Heat about 1/2 teaspoon of the vegetable oil in an 8-inch nonstick skillet over moderate heat until hot but not smoking. Add 1 of the flour tortillas and top the half nearest you with 2 to 3 tablespoons of the cheese mixture, spreading it evenly. Spread about 1 tablespoon of the tomato-lemon salsa over the cheese mixture. Using a spatula, fold the uncovered half of the tortilla over and cook until the underside is golden, about ⏱️ 1 minute . Carefully turn the quesadilla and cook until the underside is golden, about ⏱️ 1-2 minutes more. Transfer to the plate in the oven and cover loosely with foil.

   vegetable oil: 1-2 tbsp, flour tortillas: 8 (6-inch)
4. 4

   Make 7 more quesadillas the same way, adding about 1/2 teaspoon oil to the skillet for each and dividing the remaining cheese mixture and salsa among them. Stack finished quesadillas on the plate in the oven. Serve warm with any remaining salsa.