- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 354.5
- Total Fat: 19.4 g
- Cholesterol: 34.2 mg
- Sodium: 521.4 mg
- Total Carbs: 31.3 g
- Dietary Fiber: 12.5 g
- Protein: 20.6 g
Black Bean and Corn QuesadillasSubmitted by: PAPILIO11
IntroductionYummy and Nutritious Yummy and Nutritious
1/3 cup frozen corn kernels , thawed
2 teaspoons extra virgin olive oil , plus more for brushing tortillas
1/3 cup minced red onion
1 teaspoon minced garlic
1/2 teaspoon chili powder
1/3 cup black beans (canned)
2 teaspoons lime juice
2 100% Stone Ground Whole Wheat tortillas , eight-inch
2/3 cup Pepper Jack cheese (3 ounces)
1 tablespoon minced pickled jalapeños (optional)
2. Wipe out skillet with paper towels and return pan to medium heat until hot, about 2 minutes. Place 1 tortilla in skillet and toast until soft and puffed slightly at edges, about 2 minutes. Flip tortilla and toast until puffed and slightly browned, 1 to 2 minutes longer. Slip tortilla onto cutting board. Repeat to toast second tortilla while assembling first quesadilla. Sprinkle 1/3 cup cheese, half the corn and bean mixture, and half of jalapeños, if using, over half of tortilla, leaving 1/2-inch border around edge. Fold tortilla in half and press to flatten. Brush surface generously with oil, sprinkle lightly with salt, and set aside. Repeat to form second quesadilla.
3. Place both quesadillas in skillet, oiled sides down; cook over medium heat until crisp and well browned, 1 to 2 minutes. Brush surfaces with oil and sprinkle lightly with salt. Flip quesadillas and cook until second sides are crisp and browned, 1 to 2 minutes longer. Transfer quesadillas to cutting board; cool about 3 minutes, halve each quesadilla, and serve.
Use a light hand when seasoning with kosher salt, as the cheese itself is rather salty. Cooling the quesadillas before cutting and serving is important; straight from the skillet, the cheese is molten and will ooze out. Serve the quesadillas with salsa, guacamole, or sour cream. Finished quesadillas can be held on a baking sheet in a 200-degree oven for up to 20 minutes.
I modified this recipe slightly (whole wheat tortilla instead of plain flour tortilla olive oil instead of vegetable oil) from americastestkitchen.com
Number of Servings: 2
Recipe submitted by SparkPeople user PAPILIO11.