As a lover of all Latin cuisines, one pantry essential that I nearly always have on hand is flour or corn tortillas. You can use them to serve steak tacos to a crowd, as wrappers for breakfast burritos, or as a building block for any easy weeknight meal.
Since I've got a surplus of steak from last night's meal, this week I'm going to use my tortillas to create satisfying jack cheese quesadillas that'll be served alongside a black bean, cilantro, avocado, and tomato salsa for dipping. The quick, no-fuss meal makes all the eaters happy, and I have time left over to unwind on my first night back from the weekend. Want to do the same? Then read on. Salsa: Serves 4.
1 can (15 1/2 ounces) black beans, drained and rinsed
1/2 cup 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
1/8 to 1/4 teaspoon cayenne
Coarse salt and ground pepper
1 strip steak (8 ounces and 1 inch thick)
1/2 teaspoon dried oregano
3 teaspoons olive oil
4 flour tortillas (10-inch or burrito-style)
1-1/2 cups grated pepper jack cheese (6 ounces)
1 medium red onion, halved and thinly sliced
1/4 cup reduced-fat sour cream