I stumbled upon this quirky idea while trying to satisfy my late-night snack cravings—mini bean cheese wonton quesadillas! Imagine a fusion where crispy wonton wraps hug gooey, cheesy bean goodness. It’s like Taco Tuesday met a dim sum brunch and decided to throw a party in your mouth. Who would’ve thought my kitchen experiments would turn into this delightful munchie masterpiece?
Steps
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped onions and cook until they become soft and translucent, which should take about 3-4 minutes.
- Stir in the chopped jalapeño, rinsed and drained black beans, and taco seasoning. Cook the mixture for about 2 minutes, mashing the beans with a spatula until everything is well combined and heated through.
- Use the remaining tablespoon of olive oil to heat a grill pan. Place the mini tortillas on the pan, and spoon the bean mixture onto one half of each tortilla.
- Sprinkle shredded cheese over the bean mixture, then fold each tortilla in half. Cook the quesadillas over medium-high heat until the tortillas are crispy and the cheese is melted, approximately 2 minutes per side.
- Serve the quesadillas warm, optionally with salsa or sour cream on the side.
Ingredients
- 2 tablespoons olive oil, divided
- ½ small onion, chopped
- ½ jalapeño, chopped
- ½ cup canned black beans, rinsed and drained
- 2 teaspoons taco seasoning
- ½ cup shredded Mexican cheese blend
- 4 small tortillas
Nutritional Values
Calories: 912kcal | Carbohydrates: 84g | Protein: 28g | Fat: 52g | Saturated Fat: 16g | Cholesterol: 52mg | Sodium: 1564mg | Potassium: 576mg | Fiber: 8g | Sugar: 8g | Vitamin A: 444IU | Vitamin C: 16mg | Calcium: 540mg | Iron: 4mg
FAQ
- What type of cheese is recommended for making quesadillas?
- A Mexican shredded cheese blend is recommended for these bean quesadillas due to its mild flavor and excellent melting properties, which help hold the quesadillas together. Mozzarella can also be used if a milder cheese is preferred.
- Can these quesadillas be prepared in advance?
- While it’s best to serve these appetizers immediately from the pan, the filling can be prepared in advance and stored in the fridge until ready for use.
- Is it possible to freeze the quesadillas?
- Yes, quesadillas can be frozen before cooking. Place them flat on a baking sheet until firm, then transfer them to a freezer bag or airtight container for up to two months. They can be cooked directly from frozen in a skillet for 2-3 minutes on each side until thoroughly heated.
- What are some suitable substitutions for the ingredients?
- Instead of black beans, refried beans can be used. If jalapeño peppers are not available, green peppers can be substituted, or they can be omitted entirely.
Tips
- Consider using refried beans to speed up the preparation process. While whole beans have a desirable texture when cooked with onions and jalapeños, refried beans can save you time and still result in tasty quesadillas.
- If mini tortillas are unavailable, create your own smaller versions by cutting larger tortillas into smaller rounds. Wonton wrappers can also be used for bite-sized portions that are perfect for snacking.
- Avoid overfilling the quesadillas to ensure they are easy to flip and achieve a crisp texture. Aim for about 2-3 tablespoons of the bean and cheese mixture per quesadilla.
- Use a grill pan to cook the quesadillas, as the grill marks add an appetizing visual appeal. A grill pan can also accommodate multiple mini tortillas at once, making batch cooking more efficient.
Equipment
- Grill Pan – This is recommended for achieving appetizing grill marks on the quesadillas.
- Spatula – If someone doesn’t have a good spatula for mashing beans, they might consider purchasing one.
