Smashed-bean quesadillas with easy salsa dip
- 1 can pinto or black beans drained and rinsed
- ½ tsp chili powder
- ¼ tsp garlic powder
- 1 pinch salt
- 1-2 Tbsps vegetable oil
- 4 whole wheat tortillas 8-10" in size
- 1 cup whole or part skim shredded cheese cheddar or Mexican blend
- ½ cup prepared salsa
- ½ cup plain Greek yogurt
- Preheat the oven to 400°F before you start. You will also want to put a piece of parchment paper on a baking tray to prevent the quesadilla from sticking.
- Rinse and drain the black beans and put them in a shallow bowl. Use a potato masher (or the back of a fork if you don’t have one) to smash the beans up. Then fold in the spices and salt until everything is mixed.
- To prepare the tortillas, brush the oil on one side only or use a little trick that we developed. My big kid is learning how to use the non-stick spray. So instead, we laid out the tortillas and gave them a quick spray of vegetable oil. We did this to two tortillas first.
- Place the oily side of the two tortillas face down on the parchment paper. Sprinkle a small handful of cheese (about ¼ cup) on each tortilla. Add the smashed black beans and put a little more cheese on top. We topped those tortillas with the other ones that hadn’t been oiled yet. After that, put more oil on top of the tortilla (oil side facing up).
- Put them in the oven for about 10 minutes until you start to notice the cheese bubbling. Turning on the oven light was helpful here and fun for the kids to watch the quesadillas cook.
- While you wait, mix the dipping sauce by combining the salsa and Greek yogurt in a small bowl.
- When the quesadillas are done, take them out and let them cool for a few minutes. We cut them up with a pizza cutter and dipped them right into the sauce.