These are really a maxxed-out version of quesadillas, hearty enough for a main course. The first time we ate these it was a sweltering summer evening. We were just getting to know our hosts, a young couple who farm in the heart of the city of Buffalo. We found them to be simple and deep people with warm hearts. I remember eating these tortillas surrounded by small bowls of cilantro, lime wedges, and sour cream, off their rugged table reclaimed from a door and being entirely satisfied with the brightness of flavors and the excitement of new friends. They shared with me the recipe, taken from an amazing, creative, and conscientious cookbook which I immediately went out and bought for myself!
Since then I have made this with an endless variety of alterations based on what I had in my refrigerator. It is always delicious.
Only slightly altered from the recipe in Simply in Season.
1-4 cloves garlic
1 large onion
1 green, red, or purple pepper
2 cups fresh or frozen corn
1 small-medium zucchini
1 1/2 tbs. ground cumin
2 cups cooked black beans
1 cup chicken or vegetable broth
6 tbs. salsa
Flour or corn tortillas
Cheddar or monterey jack cheese
3. Add black beans, broth, and salsa. Continue to cook until all excess moisture is gone. Season with salt and pepper to taste and remove from heat.
4. Preheat a skillet with some oil or butter. Place a tortilla in the pan and top with 1/4-1/2 cup of the vegetable mixture and as much cheese as you desire. You can also add the green onion/cilantro options.
5. Fry until tortilla is crispy and bubbled and then flip the empty side onto the filled side, press down gently.
Or fold in half over the filling and flip to brown the opposite side once the bottom half has begun to bubble…
6. Eat with sour cream, extra salsa, lime wedges to sqeeze, chopped cilantro, hot sauce and/or avocados!