Tangy Tuna Black Bean Quesadillas
I must say that the oddness of this recipe is what piqued my interest, when I received a daily e-mail. I was looking forward to trying it ever since and made it for lunch, yesterday. I, like many on here, also altered the recipe a bit. Rather than use wing sauce, I used chipotle Tabasco sauce. Instead of refried beans, I used whole beans, and I definitely held back on the salt.
The chipotle flavor really set this thing off and made the 'dilla what it was. I was just having a hard time envisioning tuna with buffalo sauce and thought that chipotle would be more fitting.
I halved the recipe, though I did go a bit heavy-handed on the sour cream, and it still made enough to completely fill two-nine inch tortillas. It's something that I will surely make again -- possibly even today!
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Mar. 23, 2014