In a bowl, coarsely mash beans with a potato masher. Warm a large skillet over medium-high heat; add corn and cook for 3 to 4 minutes, stirring occasionally, until corn begins to brown. Add corn to bowl with beans.
In same skillet, warm oil. Add onion and jalapeño and sauté for 2 minutes. Add garlic and sauté 1 minute longer. Stir mixture into bowl with beans and corn. Let mixture cool to room temperature, about 10 minutes.
When cool, stir in cheese and season with salt and pepper. Preheat oven to 200ºF. Spread a tortilla out on a work surface and spread a 1/2-cup portion of bean mixture over half. Fold tortilla in half. Repeat with remaining tortillas and bean mixture. Warm a large skillet over medium-high heat. Cook as many tortillas as fit in skillet, 3 minutes, then flip quesadillas and cook until golden brown and crispy and cheese is melting, 2 to 3 minutes longer. Place quesadillas on a baking sheet and keep warm in oven while you cook remaining quesadillas. Cut into wedges and serve.
This recipe also appeared in the January 2010 issue.
I doubled everything - which probably threw off the original recipe (I really don't know what I'm doing), but it turned out great!! Pleased the whole picky family. I loved the hint of garlic, nice flavor. Will definitely make again.
Excellent. Substituted fresh corn off the cob which I think made it a little sweeter. Don't like pepper jack so used what I had on hand, i.e., mozarella/American cheese mix which made for mild slightly sweet results that were wonderful. Served with salsa on the side to dip the quesadillas in...wonderful. Served with a side of fresh fruit (melons & fresh cherries)..made for a wonderful dinner on a hot evening.
This recipe is so quick, easy and delicious. I followed the recipe exactly. I am not a fan of real spicy food and this filled the bill. Those who like it spicy will have to add more heat. I served with a tossed salad. I added meat to the ones for my husband. He loved them.
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