Sameer had an eye appointment this afternoon, so I wanted to make something quick and easy for dinner tonight. The only time consuming parts of this recipe are the black beans and salsa that go with it, but they also keep well in the refrigerator, so they can be made in advance and the leftovers can be made into huevos rancheros in a matter of minutes. That's how we originally ended up using them with the quesadillas, actually -- leftover beans and salsa from huevos rancheros.
Ingredients
2 large flour tortillas
1 cup (or however much you want) cheddar and pepper jack cheese, shredded
1/4 cup onion, chopped
Directions
1. Place flour tortilla in an ungreased skillet.
2. Top one half with cheese and onion. Fold in half.
3. Heat in skillet until tortilla is lightly toasted and cheese is melted. Turn over so both sides are lightly browned. Serve warm with black beans and salsa (recipes to follow).
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