Corn and Black Bean Quesadillas

Who doesn’t love a good quesadilla? My family loves the plain old cheese and tortillas dipped in salsa.

That’s OK! (For like, the first 2000 times we’ve eaten them).

Today, I made the family these delicious Corn and Black Bean Quesadillas! They are filled with black beans and corn,

black bean quesadillas

Today it was time to branch out. With Cinco de Mayo around the corner, it was time for my family to try a new quesadilla flavor. With the history of complaints anytime I shake up our normal eating routine, I was expecting the family to complain and then break out the cereal and cereal bowls. It’s the standard punishment I get for making them try something new.

black bean quesadillas

Today? I got nothing but compliments! (Even from Mr. Carnivore!)

black beans and corn

Corn and Black Bean Quesadillas

1 15 oz can black beans drained, rinsed and coarsely mashed

1 1/2 cups corn kernels (thawed if frozen, drained if canned)

1 tbsp oil

1 onion, chopped finely

2 cloves garlic, minced

2 tbsp fresh chopped cilantro

6 oz pepperjack cheese, shredded (use 2% if available)

1 jalapeno seeded and finely chopped (optional)

1 cup shredded chicken (optional)

8 8-inch tortillas

In a large mixing bowl, add the beans. Mash slightly until the beans become coarse. Heat a frying pan to medium high heat and add the corn. Cook for several minutes (approximately 3-4) in the pan until the corn begins to brown. Remove the corn and add to the black beans. In the frying pan, add the oil, garlic, onion, and jalapeno (optional). Brown onion and garlic, remove from heat and add to the corn and bean mixture. Add the fresh cilantro and stir mixture until mixed well.

Allow entire mixture to cool for approximately 10-20 minutes. Add cheese and chicken to mixture and stir to combine.

Warm skillet and place a tortilla on it. Top with bean and cheese mixture and then another tortilla. Cook for several minutes until tortilla begins to brown. Flip tortilla and cook on the other side until cheese melts and tortilla browns. Remove from heat and use pizza cutter to cut into slices. Continue cooking tortillas until done. Place cooked tortillas in warm oven to keep warm until ready to serve. Serve with salsa for dipping.

Makes 8 servings.

 

Related Posts Plugin for WordPress, Blogger...

Trackbacks

  1. [...] make corn and black bean quesadillas, plain old cheese quesadillas, and chicken and green chile quesadillas. But the other day we needed [...]

  2. [...] Corn and Black Bean Quesadillas by Burnt Apple [...]

  3. Easy Black Bean and Toasted Corn Quesadillas | The Rookie Cook says:

    […] from: Burnt AppleYield: 4 servings Ingredients: 1 can (15 ounces) black beans, rinsed well and drained1 1/2 cups […]

  4. Give Health says:

    […] from: The Rookie Cook Ingredients: 1 can (15 ounces) black beans, after being steamed 1 1/2 cups frozen […]

Speak Your Mind

*

CommentLuv badge