For a super nutritious and satisfying spin on a Mexican food classic, try these black bean and cheese quesadillas with quick and easy homemade buckwheat tortillas. The buckwheat flour batter comes together quickly and fries into thin, bubbly tortillas in minutes. Each fresh tortilla is filled with melty shredded Mexican blend cheese, black beans, sweet corn, crisp fresh greens and cherry tomatoes. Splash on some hot sauce, if you like, and dig into the freshest of fresh flavors.
Black Bean & Cheese Quesadillas With Buckwheat Tortillas
- 1 cup buckwheat flour
- 1 cup water
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- 2 cups shredded Mexican blend cheese
- 1 can (15 oz.) black beans (drained and rinsed)
- 1 can (15 oz.) corn (drained and rinsed)
- 2 large handfuls mixed greens
- 1 cup cherry tomatoes (halved)
- In mixing bowl, whisk together buckwheat flour, water, garlic powder and salt. If necessary, add more water 1 tablespoon at a time until a smooth, pourable (but not thin) batter forms.
- Heat large nonstick or cast-iron skillet or griddle over medium heat. Add ladleful of batter to skillet and spread into thin pancake, or pick up skillet to evenly distribute batter in thin layer in pan. Cook about 1 minute, until tortilla releases from pan. Flip and cook another 30 or so seconds, until tortilla is cooked through. Remove from pan and repeat with remaining batter. You should have 8 tortillas.
- To assemble quesadillas, cover each tortilla with layer of shredded cheese. Top with beans, corn, greens and tomatoes. Fold quesadillas in half or into quarters.
- Return skillet to medium heat and lightly cook quesadillas until cheese is melted, 1 to 2 minutes per side.
Make these quesadillas with buckwheat tortillas with ingredients from Vitacost!
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