Black bean and corn quesadillas
1/3 cup frozen whole
1 teaspoon vegetable oil, divided
1/3 cup finely chopped red onion
1 clove pressed garlic
1/2 teaspoon chili powder
1/3 cup canned black beans, drained and rinsed
2 teaspoons lime juice
Salt, to taste
2 (8-inch) flour tortillas (whole wheat, if available)
2/3 cup shredded Cheddar OR Pepper Jack cheese
1/3 jalapeno pepper, seeded, deribbed and chopped (optional)
COOKING INSTRUCTIONS: heat until hot, about 2 minutes. Add corn and stir-fry until kernels begin to brown and pop, about 3 minutes. Remove from skillet and set aside. Heat 1 teaspoon of the vegetable oil in the same skillet over medium heat; add red onion, garlic and chili powder and sauté until onion is soft. Stir in beans and heat through. Return corn to the skillet; toss to combine. Transfer mixture to a bowl and stir in lime juice and salt to taste. Wipe the skillet with paper towels and return to medium heat until hot. Brush 1 tortilla lightly with some of the remaining vegetable oil and heat in the skillet until softened and slightly browned; sprinkle 1/3 cup of cheese, a big spoonful of the bean mixture and chopped jalapeno (if desired) on half of the tortilla; fold over and allow chees to brown the other side for about 1 minute. Repeat with remaining quesadillas. Cut quesadillas into wedges and serve. SERVING SUGGESTION: favorite salsa and a big salad.
Better than taco time.