Steak Quesadillas With Black Bean Salsa

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 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

Recipe

• 1 salsa: (make first).
• 2 in a medium bowl, combine black beans, cilantro, tomatoes, avocado, lime juice, and crushed red pepper flakes; stir to combine.
• 3 season with salt and coarse ground black pepper.
• 4 set aside.
• 5 quesadillas:.
• 6 rub steak with oregano; season with salt and pepper.
• 7 in a 10-inch skillet, heat 1 teaspoon oil over high.
• 8 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.).
• 9 transfer steak to a cutting board; let rest 5 minutes before slicing 1/4 inch thick.
• 10 preheat oven to 425ºf with racks in upper and lower thirds.
• 11 brush one side of each tortilla with remaining 2 teaspoons oil.
• 12 place 1 tortilla, oiled side down, on each of two baking sheets.
• 13 dividing evenly, layer with half the cheese, then onion and steak, ending with remaining cheese.
• 14 top with remaining tortillas, oiled side up.
• 15 press lightly to seal.
• 16 bake, turning over once (with a wide spatula), until lightly browned and crispy, about 5 minutes per side.
• 17 transfer to a cutting board; cut each quesadilla into 6 triangles.
• 18 serve with black-bean salsa and sour cream.