Bushs Black Bean Quesadilla Triangles Recipes

BLACK BEAN AND CORN QUESADILLAS

Steps:

• Add olive oil to a large skillet over medium high heat.
• Add the onion and bell pepper and saute for 1-2 minutes.
• Add garlic and saute for 30 seconds. Add black beans, corn, salsa, brown sugar, cumin and chili powder and stir to combine.
• Reduce heat. Taste and adjust seasonings, if desired.
• Heat another large skillet. Place one tortilla in the skillet. Add a sprinkle of cheese, followed by a heaping scoop of black bean and corn filling and spread into an even layer.
• Top with another sprinkle of cheese. Add a tortilla on top and cook until the bottom tortilla is golden.
• Use a large spatula to carefully flip the tortilla to the other side. Cook until cheese is melted and bottom tortilla is golden brown.
• Serve with sour cream and salsa.

HEARTY BLACK BEAN QUESADILLAS

Steps:

• Drain the black beans and add them to a bowl along with the frozen corn (no need to thaw)
• Finely dice the onion, mince the garlic, and roughly chop the cilantro.
• Add the onion, garlic, cilantro, shredded cheddar, and taco seasoning to the bowl with the beans and corn. Stir until everything is evenly combined and coated in seasoning.
• Place a half cup of the filling on one side of each tortilla and fold over. Cook the quesadillas in a skillet over medium heat on each side until brown and crispy and the cheesy filling has melted. Slice into triangles then serve.
• To freeze the quesadillas, stack the filled and uncooked quesadillas with a piece of parchment paper between each quesadilla. Place in a freezer bag and freeze for up to three months. To reheat either microwave (for a soft quesadilla) or cook in a skillet on low heat (make sure to use low heat so that the filling has time to thaw and melt before the outside burns).

BLACK BEAN QUESADILLA

Steps:

• Spread 1 cup shredded white cheddar cheese on 1/2 of a flour tortilla. Then spread on top 1 cup of the Black Bean Filling. Then place 1/4 cup feta cheese. Fold over the tortilla. Repeat with remaining ingredients. Grill on an oiled flat grill, on medium high heat, for 4 to 6 minutes or until both sides are golden brown. Cut each quesadilla into 4 triangles and serve.
• In a large bowl, mix all ingredients.

BLACK BEAN 'N' CORN QUESADILLAS

Steps:

• Preheat oven to 400°. In a small bowl, mash 1 cup of the beans with a fork., In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in corn, cumin, chili powder, mashed beans and the remaining beans; heat through. Stir in spinach just until wilted., Spread four tortillas with bean mixture; sprinkle with cheese. Top with remaining tortillas. Place on two ungreased baking sheets., Bake 8-10 minutes or until cheese is melted. Cut each into six wedges.

BLACK BEAN AND CORN QUESADILLAS

Steps:

• Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
• Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.

BLACK BEAN QUESADILLAS

Steps:

• In a large bowl, mash beans; add 1 cup salsa. Place five tortillas on ungreased baking sheets; spread with bean mixture. Sprinkle with cheese; top with the remaining tortillas. , Bake at 350° for 15-18 minutes or until crisp and heated through. Cut each quesadilla into six wedges. Serve with sour cream and remaining salsa.

BUSH'S® BLACK BEAN QUESADILLA TRIANGLES

Steps:

• Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Add the bell pepper and cook, stirring frequently, until tender, 5 to 7 minutes. Set the skillet aside and use again for cooking the quesadillas.
• Place the cooked bell pepper in a large bowl. Stir in the cheese, beans, corn, and barbecue sauce. Divide the mixture evenly and spread over half of each tortilla. Fold over, press down gently and set aside.
• Heat 1 teaspoon of the remaining oil in the large nonstick skillet over medium-high heat. Add two of the quesadillas and cook, pressing down occasionally with a spatula, until the tortillas become crisp and golden on the bottom, 4 to 5 minutes. Flip the tortillas and cook an additional 3 to 4 minutes.
• Repeat with the remaining oil and quesadillas. Cut into triangles and serve.
• Add *optional toppings, as desired.