Black Bean and Corn Quesadillas

By ctaubenheim

NOTE: Didn't add cheese in mixture - just put some tortilla, then mixture and then more cheese

Ingredients

• 2 Tbsp vegetable oil
• 1 red onion, diced
• 3 garlic cloves, minced
• 1 tsp salt
• 3 1/2 cups fresh or frozen corn kernels
• 1 can (15 oz) black beans, drained and rinsed
• 2 tomatoes, chopped
• 1 lb monterey jack cheese, shredded
• 6 oz cotija or feta cheese, shredded
• 2 - 3 jalapenos, seeded and diced
• 2 Tbsp chopped fresh cilantro
• 12 flour tortillas
• sour cream for serving
• salsa for serving

Details

Preparation time 30mins
Cooking time 40mins

Preparation

Step 1

In a large saute pan over medium heat, warm the oil. Add the onion and cook, stirring often, until translucent, about 5 minutes. Add the garlic and salt and cook for 2 minutes more. Transfer the onion mixture to a large bowl. Add the corn, black beans and tomatoes and let stand until cool, about 20 minutes. Stir in the monterey jack and cotija cheeses, the jalapeno and cilantro. Prepare a medium hot fire in a grill. Set the pizza Pizza-Que Grill Stone on the grill and preheat according to the mfg's instructions. Place 2 tortillas on the Pizza-Que. Spread about 3/4 cup of the black bean mixture on each tortilla, then top each with another tortilla. Close the lid and cook, turning the quesadillas once, until browned, about 2 minutes per side. Transfer the quesadillas to a cutting board and cut each into quarters. Serve immediately with sour cream and salsa. Repeat to assemble and cook the remaining quesadillas.