Prep 20 mins
Cook 10 mins
These are simple and make a great dish! I like the fact that it's a meal in itself. Can be made with chicken as well. Found this on marthastewart,com
BLACK BEAN SALSA (MAKE FIRST)
- 15 1⁄2 ounces black beans, drained and rinsed
- 1⁄2 cup fresh cilantro, roughly chopped
- 2 plum tomatoes, cut into 3/4-inch pieces
- 1 avocado, halved, pitted, peeled, and cut into 3/4-inch pieces
- 1 tablespoon fresh lime juice (not the bottled stuff)
- 1⁄8-1⁄4 teaspoon crushed red pepper flakes
- coarse salt & fresh ground pepper
- 1 strip steak (8 ounces and 1 inch thick)
- 1⁄2 teaspoon dried oregano
- 3 teaspoons olive oil
- 4 (10 inch) flour tortillas (10-inch or burrito-style)
- 1 1⁄2 cups grated monterey jack pepper cheese (6 ounces)
- 1 medium red onion, halved and thinly sliced
- 1⁄4 cup reduced-fat sour cream
- SALSA: (MAKE FIRST).
- In a medium bowl, combine black beans, cilantro, tomatoes, avocado, lime juice, and crushed red pepper flakes; stir to combine.
- Season with salt and coarse ground black pepper.
- Set aside.
- Rub steak with oregano; season with salt and pepper.
- In a 10-inch skillet, heat 1 teaspoon oil over high.
- Add steak to skillet, and cook, turning once, until browned and still rare, 2 to 3 minutes per side. (Steak will cook a little longer in the quesadillas during baking.).
- Transfer steak to a cutting board; let rest 5 minutes before slicing 1/4 inch thick.
- Preheat oven to 425ºF with racks in upper and lower thirds.
- Brush one side of each tortilla with remaining 2 teaspoons oil.
- Place 1 tortilla, oiled side down, on each of two baking sheets.
- Dividing evenly, layer with half the cheese, then onion and steak, ending with remaining cheese.
- Top with remaining tortillas, oiled side up.
- Press lightly to seal.
- Bake, turning over once (with a wide spatula), until lightly browned and crispy, about 5 minutes per side.
- Transfer to a cutting board; cut each quesadilla into 6 triangles.
- Serve with black-bean salsa and sour cream.