Roasted Potato and Black Bean Quesadillas

The hubby and I have had a lovely three-day weekend, the first day of which was spent shopping. Yes, the hubby drove his pregnant wife and his mother-in-law to the Cities, patiently complying with our requests for rest stops and coffee and food stops and just a few more minutes of looking at purses for my mother, please. He's a saint.

For those who aren't familiar, the Cities is the Minneapolis-St. Paul area. When we eastern-NoDak types are looking for some excitement, we head to the Cities. When we're looking for relaxation, we head to the lakes. It's best to remain vague and noncommittal.

We had a productive shopping trip. Our yet-to-be born baby is the proud owner of several new superhero t-shirts. And a pair of blue sneakers. And not much else.

Yesterday was a cool and rainy day, so we spent the time indoors, cleaning the house, resting our sore shopping toes, and making red chileatole soup. Instead of sammiches, we made some roasted potato and black bean quesadillas, which is another quesadilla recipe that I've been making for years.

The recipe is a Betty Crocker, I believe, and incredibly simple to make because it starts with precooked, frozen potatoes. You can buy any frozen roasted potatoes, preferably with garlic (but if not, throw in a bit of minced garlic). I have problems finding my favorite brand, which is Green Giant roasted garlic potatoes with herbs, but I've substituted other varieties without issue.

Roasted Potato and Black Bean Quesadillas
Serves 8

9 oz. frozen roasted garlic potatoes
1 15-oz. can black beans, rinsed and drained
1/3 c. finely diced onion
1 4-oz. can diced green chilies
8 8-10" tortillas
2 c. shredded cheddar cheese
2 c. shredded Monterey Jack cheese
Salsa, for dipping
Sour cream (optional)

1. Microwave potatoes according to package directions. If your package doesn't recommend microwaving (like mine), do it anyway in a covered dish for 3-4 minutes. Rebellion never felt so good.

2. Put potatoes and beans in a food processor and puree until nearly smooth. Add onions and chilies and mix until combined.

It ain't pretty. Yet.

3. Heat a skillet over medium heat. On half of each tortilla, spread about 1/3 c. of the potato mixture and 1/4 c. of each of the cheese.

4. Fold tortilla over and cook in a dry skillet about 3-4 minutes on each side. Cut into wedges and serve with salsa and sour cream. Or soup. Or both.