Roasted Corn and Black Bean Quesadillas |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This recipe came from Wild Oats. It was great! I struggle with quesadillas, so I made them more like taco's, melting the cheese onto the taco shell first. Ingredients:
1 (16 ounce) bag supersweet frozen corn, thawed |
1 red pepper, diced |
4 garlic cloves, minced |
1 purple onion, diced |
1 jalapeno pepper, seeded and sliced into rings |
1 (16 ounce) can black beans, drained and rinsed |
1 lime, juice of |
1 teaspoon salt |
4 tablespoons olive oil |
6 tortillas |
8 ounces monterey jack cheese, grated |
16 ounces salsa (can use less (or more) |
sour cream |
guacamole |
fresh cilantro, chopped |
Directions:
1. Preheat oven to 425 degrees.
2. In a large bowl, toss together corn, red pepper, garlic, onion, and jalapeno pepper with 2 tablespoons of the olive oil.
3. Pour mixture onto a cookie sheet, roast for about 20-30 minutes, stirring occassionally.
4. Remove when corn is carmelized.
5. Add beans to the same large bowl. Add lime juice, salt, and corn mixture, stir.
6. In a large saute pan, heat a teaspoon of olive oil. Place one tortilla onto the pan.
7. Add 1 cup of the corn and bean mixture and spoon evenly on the tortilla.
8. Add 2 oz of cheese.
9. Place the second tortilla on top, cover and cook for about 1 minute.
10. Flip the quesadilla carefully, cook for about 1 minute, or until golden brown.
11. Remove from pan, cut into 6 wedges and serve with salsa, sour cream, guacamole, and fresh cilantro. Repeat two more times for a total of 18 wedges.
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