This is a recipe my husband remembers his mom making. We call them "Monster" because of their sheer size. He makes them big! One will easily feed 2 people, or, like me, you can save half for another time. Of course, you don't have to make them gi-normous!
We like these because they are easy, and have good stuff in them. Also, our California roots show with this meal, too, because the ingredients shine in their mostly natural state with few, if any, seasonings.
(This recipe is for 1 quesadilla.)
1 large (or burrito-size) tortilla
1 tsp. butter or margarine
1/2 of 1, 15-oz. can black beans
1/2 of 1, 15-oz. can whole kernel corn
1/4 to 1/2 cup shredded meat (can use turkey, chicken, beef - or you can omit meat altogether)
1/2 fresh tomato, sliced or cubed
2 handfuls of shredded cheese (we use a mix of shredded cheeses with only 2% fat)
1/2 fresh avocado, sliced
Melt the butter in a large skillet (large enough for the tortilla to lay mostly flat) over medium heat, and spread it around the bottom of the skillet. Place the tortilla in the skillet. Layer the beans, corn and shredded meat on half the tortilla. Top with tomato and cheese. Fold the empty-tortilla side on top of the ingredients. Carefully flip in the skillet and continue browning the tortilla. Remove from skillet once tortilla is nicely browned and crispy. Top with avocado slices.
You could add sour cream and/or salso if you'd like. We would have, but we didn't have any!
This was a nice way to use up the leftover Thanksgiving turkey. Have your own adventure with this recipe!
