 | | Directions | Preparation:
- Drain black beans and and 1/3 at a time to food processor or blender
- Slowly add chicken broth and puree
- Add 1/3 more beans and chicken broth and complete to achieve a smooth consistency
In a Medium to Large Skillet:
- saute 3 cloves of garlic and chopped jalapeno in 2 table spoons of olive oil until you begin to smell the garlic.
- Add pureed black beans to the skillet and add 1 cup of cheddar cheese
- Blend and fold until cheese has melted
- This mash makes a wonderful filling for quesadillas. Top with salsa of your choice and more cheese!
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| Ingredients | | - |  | 2 large flour tortillas |
| - | | 2 cups shredded Mexican blend cheese or shredded mild cheddar (for cheese quesadillas) |
| - | | 1/4 cup mild (or your preference) salsa |
| - | | 1 teaspoon olive oil |
| - | | Black Bean Mash as alternative filling Ingredients: |
| - | | 2 cans 15oz. black beans |
| - | | 1 cup chicken broth |
| - | | 3 chopped and de-seeded jalapeno peppers |
| - | | 3 cloves fresh garlic (minced) |
| - | | olive oil |
| - | | 1 cup cheddar cheese |
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