We threw this together based on our pantry: 2 flour tortillas; 2 Tbsp spicy black bean puree (from this recipe: https://href.li/?https://hispanickitchen.com/recipes/spicy-black-bean-nachos/); 2 Tbsp cooked jasmine rice; a handful of fresh baby spinach (about 6 leaves); and about 2 Tbsp shredded Monterey Jack cheese. On a large cutting board, lay down a flour tortilla. Spread the black bean puree on the facing-up side of the tortilla, leaving about a 1 inch margin along the perimeter. Evenly the rice, spinach, and then cheese over the puree-covered parts of the tortilla. Place the second tortilla on top. Gently place the quesadilla on a large heated, unoiled nonstick pan on medium-high heat. Let sit until the bottom tortilla is browned. Gently flip over and let the second side brown. Quickly remove the tortilla and place on a cutting board. Cut into 6 pieces (we used a ceramic chef knife for clean cuts) and serve immediately. (Apr. 2021)
Cooking Adventures 