Tuesday, July 19, 2011
Black Bean and Corn Quesadillas
With the hot weather we've been having, I don't always want to use my oven! Nor do I always want to eat a lot of meat! These quesadillas are light, yet simple and satisfying lunch or dinner.
2 tsp. butter
1 small onion, chopped
1 (15 oz.) can black beans, rinsed and drained
1 ½ c. frozen corn
1/3 c. salsa
pinch red pepper flakes
8 (8 inch) whole wheat tortillas
8 oz. shredded cojack or medium cheddar cheese
Melt butter in a large saucepan over medium heat. Stir in onion and cook until softened. Stir in beans, corn, salsa and pepper flakes. Mix well. Cook until heated through.
Place one tortilla in a large skillet over medium heat. Sprinkle with one-fourth of the cheese; then one-fourth of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook the other side. Repeat with remaining filling and tortillas.