Plantain & Black Bean Quesadilla

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One Hungry Mama


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2 very ripe, black skinned sweet plantains

1/3 cup vegetable oil (to cook the skinny way, substitute 2 tablespoons of oil)

8 small corn tortillas

6-oz grated cheese, I use a combination of montery jack and queso blanco

1 15-oz can black beans, drained and rinsed

Butter, for cooking quesadillas

Sour cream or creme fraiche, for topping (optional)

Homemade salsa verde or high-quality store bought salsa verde, for topping (optional)

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