Black Bean Quesadillas with Corn Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Heating all of the quesadillas at the same time in the oven is faster than cooking them one at a time in a skillet. Ingredients:
1 tablespoon olive oil |
1 1/2 teaspoons bottled minced garlic |
2 cups chopped plum tomatoes |
1/2 cup chopped fresh cilantro |
1 (15-ounce) can black beans, drained and rinsed |
4 (8-inch) flour tortillas |
cooking spray |
3/4 cup (3 ounces) preshredded mexican blend cheese |
1 cup frozen whole-kernel corn |
1/2 cup chopped fresh cilantro |
2 tablespoons fresh lime juice |
1/2 teaspoon bottled minced garlic |
1 red bell pepper, chopped |
Directions:
1. To prepare the quesadillas, preheat the broiler.
2. Heat olive oil in a large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add tomatoes, 1/2 cup cilantro, and beans; cook 5 minutes or until liquid evaporates, stirring occasionally. Place tortillas on a baking sheet coated with cooking spray. Top each tortilla with 1/2 cup bean mixture and 3 tablespoons cheese; fold in half. Lightly coat tops with cooking spray. Broil 3 minutes or until cheese melts and tortillas begin to brown. Cut each tortilla into 3 wedges.
3. To prepare salsa, combine corn and remaining ingredients in a small saucepan. Bring to a boil over high heat, and cook for 2 minutes, stirring frequently. Serve with quesadillas.
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