Sunday, December 6, 2009

Black Bean and Corn Quesadillas


This recipe is a great vegetarian alternative to a meaty mexican dish. The black beans are incredibly filling, and the whole recipe comes together so easily with ingredients that many of us have on hand. The cheese you use is key here - I like monterrey jack because it melts nicely and doesn't completely over power the quesadilla mix. And when grilling your quesadillas go low and slow, like you would on a grilled cheese. That way you ensure a crispy (yet fluffy) tortilla and gooey melted cheese on the inside without burning the tortilla.

Ingredients for 4+ servings:
  • 1 tbsp vegetable oil
  • 1 tsp minced jalapeno
  • 1 can corn, drained (You could also use defrosted frozen corn)
  • 1 can black beans, drained and rinsed
  • 1 - 2 tbsp of salsa
  • 4z (half a brick) of monterrey jack cheese, shredded
  • 4 burrito sized tortillas
  • Vegetable oil to brush on tortillas

Directions:
  1. Heat oil in a saute pan and lightly saute jalapenos.
  2. Add in corn and saute for 2-3 minutes. Add beans and saute for another 2-3 minutes. Add salsa and incorporate thoroughly.
  3. Lightly brush one side of each tortilla with vegetable oil (this helps create a lightly crisped tortilla).
  4. In a separate large skillet, heat up to medium-low heat. Place tortilla in the dry skillet, oil side down. Add cheese immediately on one half of the tortilla, top with the bean/corn mix, and fold tortilla in half.
  5. When cheese has melted and bottom of tortilla is golden brown, flip tortilla. Cook until golden brown.
  6. Remove from skillet and cut into wedges with a pizza cutter. Serve immediately.
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