Steak Quesadillas

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 4
• 1 (15 1/2 ounce) can black beans, drained and rinsed
• 1/2 cup 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
• 1/8-1/4 teaspoon cayenne
• coarse salt
• ground pepper
• 1 (8 ounce) strip steaks (1 inch thick)
• 1/2 teaspoon dried oregano
• 3 teaspoons olive oil
• 4 (10 inch) flour tortillas
• 1 1/2 cups monterey jack pepper cheese, grated
• 1 medium red onion, halved and thinly sliced
• 1/4 cup reduced-fat sour cream

Recipe

• 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.