This post is sponsored by Bush’s Beans.
Another school year is winding down, with summer vacation, packed with camps and other fun activities, right behind it. During our summers some weeks we find ourselves running hither and there often cramming in lunch (many times an unhealthy one) in the middle of it all.
Easy and healthier options, like this Black Bean and Cheese Quesadilla recipe from Bush’s Beans, are always good to have in your back pocket. It’s a quick one too, with a few ingredients you can easily keep stocked in your pantry.
Roasted salsa verde was a nice substitution for the regular tomato salsa.
Play with different beans, spices and cheeses to create your own bean quesadilla. This recipe is made with Bush’s Black Beans, a favorite of ours that we keep a stockpile of, but I think pintos, cannelloni, or kidney beans could work well for this recipe too.
Wishing you a happy and safe summer break!
And a tasty one too!
- 2 (15 ounce) cans BUSH’S® Black Beans, drained
- 1½ cups salsa, mild or spicy
- 1 teaspoon ground cumin
- 2 cups shredded Colby-Monterey Jack cheese mix
- 8 (8-inch) flour tortillas
- ⅓ cup sour cream
- Empty one can of beans into a bowl and mash gently with a potato masher or the back of a fork. Mix in remaining can of whole beans, 1 cup of salsa and cumin.
- Spread mixture evenly on 4 tortillas; top each with cheese. Cover with remaining tortillas.
- Heat a 10-inch skillet over medium heat. Cook quesadillas 2-3 minutes per side.
- Cut into wedges and serve with remaining salsa and sour cream on the side for dipping.