Vegetarian Corn and Black Bean Quesadillas

Black Bean & Corn Quesadilla

Ingredients -
1 teaspoon minced garlic
2 flour tortillas
⅓ cup minced red onions
2 teaspoons lime juice
½ teaspoon chili powder
⅓ cup frozen corn
⅓ cup black beans, canned and drained
1 tablespoon minced jalapeños
2 teaspoons vegetable oil
⅔ cup shredded Monterey Jack pepper cheese
Heat a 10 inch nonstick skillet over a medium high heat for about 2 minutes. Add the corn and cook for 4 minutes. Transfer to a bowl. Heat 2 teaspoons of the oil and cook the red onion for 3 minutes. Add the chili powder and garlic and cook for a minute. Add the beans and cook for a further minute.
Return the corn to the pan and toss to mix. Press the mixture with a spatula to crush the black beans. Transfer the mixture to a bowl, stir in the lime juice and season with salt. Wipe out the skillet with a paper towel and return it to the heat for 2 minutes. Place a tortilla in the pan and cook for 2 minutes. Flip the tortilla and cook for 2 more minutes. Put the tortilla on a cutting board. Repeat these steps with the second tortilla while you prepare the first.
Sprinkle one half of the first tortilla with half the cheese, half the bean and corn mixture and half the jalapeños, leaving a ½ inch border around the edge. Fold the tortilla in half and press to make it flat. Brush the surface with oil and sprinkle with salt. Set aside. Repeat these steps with the second tortilla.
Put both the quesadillas in the skilled, oiled sides down and cook until crisp and golden brown. This will take a couple of minutes. Brush the surfaces with oil and sprinkle with salt. Flip the quesadillas over and cook for another couple of minutes until the other side is crisp. Transfer them to a cutting board, leave for 3 minuets then halve each one and serve.
(Serves 2)

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