Black Bean & Corn Quesadillas
- 1clv[minced]garlic
- 1ccorn
Canned or frozen-thawed
- 1/4[chopped]bell pepper
- 1/4[chopped]onion
- sour cream
for serving
- 2c[shredded]monterey jack cheese
Or cheddar, or colby jack
- 1tspolive oil
- 1/4csalsa
- 4tortillas
- 1tsplight brown sugar
- 1/2tspcumin
- 0tspcurry powder
- 1/2tspchili powder
- 15ozblack beans
Drained & rinsed
Directions:
Timers
- Add olive oil to a large skillet over medium high heat.
- Add the onion and bell pepper and saute for 1-2 minutes.
- Add garlic and saute for 30 seconds. Add black beans, corn, salsa, brown sugar, cumin and chili powder and stir to combine.
- Reduce heat. Taste and adjust seasonings, if desired.
- Heat another large skillet. Place one tortilla in the skillet. Add a sprinkle of cheese, followed by a heaping scoop of black bean and corn filling and spread into an even layer. Top with another sprinkle of cheese. Add a tortilla on top and cook until the bottom tortilla is golden. Use a large spatula to carefully flip the tortilla to the other side. Cook until cheese is melted and bottom tortilla is golden brown.
- Serve with sour cream and salsa.