Cheesy Black Bean and Corn Quesadillas
Sharp cheddar cheese, sauteed red onion, black bean and corn make a delicious filling for the quesadillas. Warm the assembled quesadillas in the pan, which melts the cheese nicely and crisp up the tortillas. Salsa is a great side to go along with these cheesy and warm quesadillas.
Ingredients
| 1 | tablespoon |
olive oil
|
|
| 1 | each |
red onion
chopped |
|
| 2 | cloves |
garlic
minced |
|
| ½ | cup |
black beans
drained and rinsed |
|
| ½ | cup |
corn
frozen or fresh |
|
| 1 | x |
salt and black pepper
to taste |
* |
| 2 | each |
flour tortillas, whole wheat
or regular tortillas |
* |
| ⅔ | cup |
cheddar cheese
shredded |
|
| 1 | x |
salsa
to serve, optional |
* |
| 1 | x |
cilantro
to serve, optional |
* |
Directions
Heat the oil in a 8-inch skillet over medium heat until hot.
Add the onions, stirring often, and cook for 6 to 8 minutes or until the onions are soft and browned.
Stir in the garlic, black bean and corn, and cook for about 3 minutes until heated through.
Season to taste with salt and black pepper. Remove from the heat.
Place the flour tortillas on a cutting board or a flat working surface.
Arrange half amount of black bean-corn filling onto one side of each tortilla.
Spread it evenly to cover half of the tortilla, and leave about ½-inch space between the filling and the edges.
Sprinkle equal amount cheddar cheese on top of black bean-corn filling.
Fold the other half of each tortilla over. Press to close.
Heat a large nonstick skillet at medium heat.
Place two assembled quesadillas side by side into the skillet.
Cook for about 3 to 4 minutes or until the cheese melts and the bottom side starts to become brown.
Carefully flip the quesadillas to the other side with a large spatula, and continue to cook for another 2 to 3 minutes until golden and brown, and cheese completely melts.
Place on serving plates, and cut into wedges.
Serve warm with salsa and cilantro if needed.
Nutrition Facts
Serving Size 317g (11.2 oz)
