Black Bean & Corn Quesadillas

AR-black-bean-corn-tortillas

 

I saw this recipe and knowing most of the quesadillas we make are just cheese and cilantro, I wanted to try something new.  It was very good.  I suggest adding cilantro.  Next time I’ll add more salsa, that was my only tip!  Enjoy!  

INGREDIENTS:

  • 2 tsp. olive oil
  • 3 T. finely chopped onion
  • 1 (15.5 oz) can black beans, drained and rinsed
  • 1 (10 oz) can whole-kernel corn, drained (or frozen corn, thawed)
  • 1 T. brown sugar
  • 1/4 cup salsa
  • 1/4 tsp. red pepper flakes
  • 2  T. butter
  • 8 (8 inch) flour tortillas
  • 1 1/2 cups shredded Monterey Jack cheese 
  • Cilantro optional

 

DIRECTIONS:

  1. Heat oil in a large saucepan over medium heat.  Add onion and cook, stirring, until softened, about 2 mins. 
  2. Stir in beans, corn, sugar, salsa, and pepper; mix well.  Cook until heated through, about 3 mins. 
  3. Melt 2 tsp. butter in a large skillet over medium heat.  Put a tortilla in skillet, sprinkle evenly with some cheese (about 1/3 cup), then top with some bean mixture (about 1/2 cup). 
  4. Put another tortilla on top, pressing down gently with your palm to seal it, cook until golden, about 1 min.
  5. Flip and cook other side. 
  6. Melt more butter as needed, and repeat with remaining tortillas and filling.  Cut into wedges and serve. 
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