Corn & Black Bean Quesadillas

By michelle1026

Ingredients

• 15 oz black beans (drained & rinsed)
• 12 oz frozen corn
• Diced/shredded beef, chicken or carnitas can also be added as an option
• 1 TBS vegetable oil (or olive oil)
• 1/2 cup onion (diced)
• 1 jalapeno (or hatch chile) (seeded and diced)
• 1 tsp minced garlic
• 8 oz Monterrey jack (or cheddar - whatever type of shredded cheese)
• salt & pepper (taste)
• 10 8-in flour tortillas

Preparation

Step 1

Heat oil in large skillet on medium-high heat. Add onion and chiles. Saute for two minutes (until soft). Add corn, cook for 3-4 minutes. Stir in garlic and cook for one more minute.

In large bowl, coarsely smash beans with a potato smasher. Stir in corn mixture. Mix well. Allow to cool.

A large electric skillet set at 300-350 degrees works well for the next part:

On the heated skillet, lay out a tortilla and scoop 1/3 cup of corn mixture onto half of the tortilla. (Add meat, if using) Sprinkle with shredded cheese (2-3 TBS). Use a spatula to gently fold the tortilla in half. Allow to cook on one side for 2-3 minutes, until lightly browned. Use the spatula to flip the quesadilla (fold side down, so you don't spill the filling). Cook 2-3 minutes on the other side.

Remove from skillet. Repeat for all the tortillas. Keep warm in an oven set at 200 degrees until all are cooked.