These quesadillas are a product of what’s happening in my garden now. I know most people have a zucchini invasion in their gardens at the moment. I, however, have an onslaught of cherry tomatoes to eat on a daily basis which I rather enjoy.
This is a light, quick, and seasonal home-grown lunch that can be made in a matter of minutes.
Tomato and Scallion Quesadillas
with black beans, manchego and roasted tomatillo salsa.
Serves 2-4 (makes three halved stuffed quesadillas as pictured above)
- olive oil
- 1 clove of garlic, minced
- 10.5 ounce can of black beans, drained
- 2 tablespoons salsa, plus more to finish if desired (your choice, I used this one)
- 1 cup cherry tomatoes, halved
- 1/4 cup sliced scallions
- about 1/2 cup grated manchego cheese (more of less if desired)
- eight inch flour tortillas
Place large nonstick skillet over high heat and coat bottom thinly with olive oil. Drop in garlic, black beans and salsa. Toss occasionally so the garlic doesn’t burn, until hot. Remove from heat and add tomatoes, scallions and manchego. Season to taste. Drop filling into flour tortillas and fold tortillas in half. Press firmly to evenly distribute filling. Place filled tortillas in a dry nonstick skillet over medium high heat until gently warmed, then flip to warm the other side of the quesadilla. Repeat with remaining filled tortillas. Serve with additional salsa if desired.