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.
Cheesy Corn-and-Black-Bean Quesadillas
Photo: Mark Thomas; Styling: Lynn Miller
More From Allyou
Amount per serving
- Calories: 305
- Fat: 12g
- Saturated fat: 6g
- Protein: 12g
- Carbohydrate: 40g
- Fiber: 5g
- Cholesterol: 19mg
- Sodium: 789mg
- 1 15.5-oz. can black beans, rinsed and drained
- 1 1/2 cups frozen corn kernels, thawed
- 1 tablespoon canola oil
- 1 small onion, chopped
- 1 jalapeño, seeded and finely chopped
- 2 cloves garlic, minced
- 6 ounces pepper Jack, shredded
- Salt and pepper
- 8 8-inch flour tortillas
- 1. 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.
- 2. 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.
- 3. 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.
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