Since our default Mexican dish is typically some sort of topped tortilla, enchilada, or taco, I decided to change things up this week and go with a quesadilla dish. I bought a pack of red chile tortillas along with some queso fresco during my last trip to Whole Foods. I opted to make a black bean and queso fresco quesadilla for myself, and after making fun of my quesadilla (which really was tasty!), D made a quesadilla for himself filled with refried beans, black beans, and shredded mozzarella cheese. To cook the quesadilla, I sprayed a skillet heated over medium-high heat with olive oil, added a tortilla, topped it with cooked black beans and crumbled queso, then topped it with another tortilla. After a few minutes I flipped the quesadilla and cooked it for about a minute more. I served it up with spring greens, fresh guacamole, and a bit more crumbled queso fresco. An additional topping of salsa would have been nice; unfortunately our jar had gone a little funky. Next time!
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