For Black Bean Salsa:
1 cup black beans, cooked & drained
1/2 cup tomatoes, diced
1/2 jalapeno, diced, ribbed & seeded
1/4 cup yellow onion, diced
1/2 teaspoon cumin
1/2 teaspoon salt
2 tablespoons cilantro, chopped
1/3 cup frozen corn
1/2 teaspoon salt
1/2 teaspoon garlic, crushed
By hand, mix all ingredients together. Makes 2 cups.
ORANGE-PAPAYA SALSA
Ingredients
1 cup papaya, chopped
6 ounce can Mandarin oranges, drained
1/2 red pepper, roasted
2 tablespoons cilantro, chopped
1 jalapeno, roasted, diced, ribbed & seeded
pinch of kosher salt
Method
By hand, mix all ingredients together.
QUESADILLA
Ingredients
4 fresh flour tortillas
1/2 cup cheddar cheese, grated
1/2 Jack cheese, grated
2 tablespoons Feta cheese, crumbled
1 tablespoon cilantro, chopped
Method
Place a skillet over medium heat. Place 2 tortillas in skillet, top each with 1/2 of the cheeses and
cilantro, place remaining tortillas on hot. Turn when tortilla becomes lightly browned and cook
cheese is melted through.
Dip in either black bean salsa or orange-papaya salsa, or if you prefer, you can add the salsas to
the tortillas in the skillet and heat with cheese ingredients.
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