Total Time
45mins
Prep 45 mins
Cook 0 mins

Recipe is from Martha Stewart.

Ingredients Nutrition

Directions

  1. In medium bowl, combine black beans, cilantro, tomatoes, avocado, lime juice and cayenne; stir to combine.
  2. Season with salt and pepper.
  3. Rub steak with oregano; season with salt and pepper.
  4. In a 10-inch skillet, heat 1 t oil over high.
  5. Add steak to skillet, and cook, turning once, until browned and still rare, 2-3 minutes per side. (Steak will cook a little longer in the quesadillas during baking).
  6. Transfer steak to a cutting board; let rest 5 minutes before slicing 1/4 inch thick.
  7. Preheat oven to 425 degrees with racks in upper and lower thirds.
  8. Brush one side of each tortilla with remaining 2 teaspoons oil.
  9. Place 1 tortilla, oiled side down, on each of two baking sheets.
  10. Dividing evenly, layer with half of the cheese, then onion and steak, ending with remaining cheese.
  11. Top with remaining tortillas, oiled side up.
  12. Press lightly to seal.
  13. Bake, turning over once (with wide spatula), until lightly browned and crispy, about 5 minutes per side.
  14. Transfer to a cutting board; cut each quesadilla into 6 triangles.
  15. Serve with black bean salsa and sour cream.
Most Helpful

5 5

THis was great!! Used leftover prime rib. Mmmmm. Didn't have avocados, so left them out. Instead added some corn to the salsa.

5 5

I really shouldn't rate this with stars b/c I changed so much, but here it goes. I had some leftover roast beef that I needed to use, so I just used that instead of cooking a strip steak. I sauted the red onions in a little canola oil first so they didn't have as much bite. I used Why Didn't I Think of That Black Bean Salsa for the black bean salsa. But other than all that, I followed the recipe :) We all really enjoyed it, and I will make it again.

5 5

yummy and easy version of quesadilla's. It was fabulous.