Okay, so I cheated. The original recipe calls to make your own homemade ranch from scratch and blend with an avocado, but I didn’t have all the ingredients so I used *gasp* store bought guacamole and regular ol’ bottled ranch. Still bomb.
I used black and white canned beans and while you can totally cook your beans on the stove, I like to cook them in the crock pot on a low setting all day to get super flavorful with all the seasonings and add-ins. The onions and jalepeño get soft and mash easily with the beans.
Cheesy Double Bean Quesadilla
– 1 can Black Beans (not drained)
– 1 can Cannelini Beans (not drained)
– 1 cup Chicken Stock
– Half of one Onion, cut into small slices
– Half of one Jalepeño, diced (if you want more spice, dice up the whole thing!)
– 1-2 cloves Garlic
– 1 tsp Cumin
– 1-2 tsps Oregano
– 2 tsps Onion Powder
– Salt & Pepper
– Melted butter
– 4 – 8 Flour Tortillas (I used 4 of the large burrito size, they were huge! If you’re using the smaller/regular sized tortillas you could make 4 servings)
– Shredded Cheese (I used Mexican/Fiesta blend with Monterrey Jack, Cheddar, Queso Quesadilla & Asadero Cheese)
Combine beans, stock, onion, jalepeño, garlic, cumin, oregano, onion powder and salt & pepper in a crock post. Replace lid and set on low for 7-8 hours (mine went for 10 hours, so longer if needed is fine) or on high for 2-4 hours.
Once beans are ready, strain, reserving about a cup of the liquid. Smash beans, adding a little of the liquid as necessary. How mashed you want them is up to you– you can add more liquid to make them into refried bean consistency, or give them a more rustic smash, leaving some beans whole. I went in between and used about half a cup of the liquid.
Heat your pan and brush melted butter to your tortilla; place buttered-side down on your heated pan. Smear beans all over entire tortilla, how thick you want the spread is up to you. Sprinkle a good layer of cheese over your bean spread– as in, no beans should be showing under your cheese. These are CHEESY double bean quesadillas, remember?
Brush melted butter over the next tortilla and place NON-buttered side down on top of your bean and cheese mixture. Allow to cook for several minutes (sorry I didn’t time it) until first side is golden and slightly crispy. Flip and cook the other side.
Once finished cooking, place quesadilla on plate and cut into quarters. I served my quesadillas with avocado ranch (recipe here) and guacamole, can also serve with salsa, sour cream, and/or a good pico de gallo– super yummy and very easy!
Happy dipping 🙂