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short skirt

asrai_d in nano_cooks

Black bean and corn quesadillas

Serves 2:
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.