J
JaneServings:
6
Prep time:
00:10
A versatile, quick and easy pot of black beans for multiple uses including this cheesy, tasty, & filling quesadilla. Kids love it.
Ingredients
- Beans
- 1 cup (8oz) dried black beans, rinsed and picked over (or 2 x 15-ounce cans black beans, rinsed and drained)
- 1 Southwest Fiesta blend
- 1 1/2 cups water (or 1 cup water if using canned beans)
- 1/2 tsp salt
- To serve
- olive oil spray
- 12 flour tortilla
- 3 cups Mexican blend cheese, shredded
- 2 cups tomato sauce
Instructions
- Slow Cook: Add the beans, Southwest Fiesta blend, water, & salt to the cooker 2) Cover and cook on LOW: 8 - 9 hours or HIGH: 3 - 4hours. (If using cooked, canned beans reduce cook time on LOW to 3-4 hours or HIGH 2 hours 3) Spoon onto taco salad or use in chili, tortillas, buddha bowls & more. 4) For Quesadillas: Heat a skillet on medium & spray with olive oil 1) place a tortilla into the skillet; sprinkle 1/2 cup of cheese on top; 1/2 cup of the cooked black beans; & 1/3 cup of tomato sauce 2) top with a second tortilla and cook until cheese is melted on the underside (2 minutes) and flip onto the other side to cook for a further 2 minutes before serving.
- Pressure Cook: 1) Add the beans, Southwest Fiesta blend, water, & salt to the cooker 2) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 25 minutes. (If using cooked, canned beans reduce cook time to 6 minutes) 3) Allow to Natural Pressure Release 4) Spoon beans onto taco salad or use in chili, tortillas, buddha bowls & more. 5) For Quesadillas: Heat a skillet on medium & spray with olive oil 1) place a tortilla into the skillet; sprinkle 1/2 cup of cheese on top; 1/2 cup of the cooked black beans; & 1/3 cup of tomato sauce 2) top with a second tortilla and cook until cheese is melted on the underside (2 minutes) and flip onto the other side to cook for a further 2 minutes before serving.
Tips
Suggestions: Toss into salads, use on baked nachos, and taco shells topped with sour cream, chopped onion and feta
Freezer Friendly: Portion, and fill freezer proof containers for 3 months.
Additional Recipes:
enchilada bowls
buddha bowls
chicken taco salad with black beans
black bean soup
squash & black bean chili
Tips on Beans:
1. cups ratio dried beans to liquid for cooking = 1:1.5
2. cups ratio dried beans to cans = 1:2
1 cup dried (8oz) = 2 cans (15-ounce) = 3 cups cooked
+ 1 1/2 cups water
1 can = 1 1/2 cups cooked = 1/2 cup dried (4oz)
+ 3/4 cup water
