BLACK BEAN AND CORN QUESADILLAS
Great combo of ingredients. I sometimes add beef or chicken, but they are tasty as is. Enjoy.
Provided by Patrice Manning
Time 30m
Number Of Ingredients 10
Steps:
- 1. Heat a large nonstick skillet to medium high heat. Add corn and cook, stirring, until it becomes brown and pops. 3 to 5 minutes. Transfer to a medium bowl.
- 2. Heat 2 tsp veg. oil in same skillet, add onion and cook til softened. Add garlic and chili powder, cooking about one minute more.
- 3. Add the beans, cook for about 1 minute. Add corn back into skillet. Press mixture with a spatula to lightly crush the black beans. Transfer all to a medium bowl. Stir in lime juice.
- 4. Wipe out the skillet and return it to medium heat for about 2 minutes. Add one tortilla and toast it for about 2 minutes when it should puff and soften. Flip and cook the other side for about a minute. Remove the tortilla to a cutting board. Repeat cooking with the second tortilla while assembling the first.
- 5. To the first tortilla: Sprinkle with 1/3 cup cheese, half of the corn and bean mixture, leaving a 1/2 in. border. Fold the tortilla in half and press to flatten. Brush with oil, sprinkle with salt and set aside. Finish the second tortilla.
- 6. Place both completed tortillas in the skillet oiled side down. Cook over medium heat until well browned. Brush and salt the other side and flip them. Cook another 1 to 2 minutes longer.
- 7. Remove to a cutting board and cool for 3 minutes. Halve each quesadilla and serve with salsa, guacamole or sour cream. Enjoy!
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