Recipe, from Deborah Madison’s fabulous Vegetarian Cooking for Everyone book, here.
These were VERY messy, but quite delicious. I think 1/3 cup of the bean mixture is a bit much for one quesadilla, as it does run out quite a bit as you cook them. I would recommend either using wheat tortillas, because they’re a little larger, or using less of the bean dip, if you’re sticking with the corn tortillas.
Also, I used the juice of 3 limes (the recipes states 2 or 3,) but the dip was pretty tangy, so I’ll use 2 next time. It could also benefit from a tiny bit more cumin and maybe just a tiny bit of oregano.
With those slight modifications, we will definitely be making this quick and easy dip again. It would be great inside a veggie wrap, too.
