Corn Black Bean And Red Onion Quesadillas Recipes

CORN AND BLACK BEAN QUESADILLAS

Steps:

• Heat 1 tablespoon of oil in a 10-inch nonstick skillet. Add the onion and garlic; cook until lightly golden, 1 to 2 minutes. Add the beans, corn and another tablespoon of oil if the pan seems dry. Season with the salt, cumin and pepper, and stir in the cilantro. Let cook over medium-low heat until the beans and corn are heated through, about 5 minutes.
• Heat a 10-inch cast-iron skillet over medium heat.
• Meanwhile, arrange the tortillas flat on a counter. Sprinkle 1 1/2 tablespoons of cheese on one half of each tortilla. Spoon 2 tablespoons of the bean-corn mixture over the cheese. Top with another 1 1/2 tablespoons of cheese. Fold the filled tortillas into half-moons.
• Place 2 quesadillas in the skillet. Cook until golden on the bottom and the cheese has started to melt, 2 to 3 minutes. Use a spatula to flip the quesadillas, and cook until golden on the other side, 2 to 3 more minutes,. Repeat with the remaining quesadillas.
• Serve topped with pico de gallo if desired.
• Easy Swap In: We usually make the filling with leftover grilled or roasted corn, but frozen corn works great too. Don't thaw the corn-just add the frozen kernels to the pan with the black beans and allow 1 to 2 extra minutes for them to heat through.

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 '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.

CORN, BLACK BEAN AND RED ONION QUESADILLAS

Steps:

• Place 4 of the tortillas on a work surface. Sprinkle one-quarter of the corn, beans, onion, cheese and chili powder evenly on each tortilla, leaving a 1/2-inch border. Top with the remaining tortillas and press down to help them stick together.
• To cook them on the stovetop: Heat a large, lightly greased with cooking spray a skillet or grill pan over medium heat. Add 1 quesadilla and cook for 4 to 5 minutes, then flip over and cook another 4 to 5 minutes. It's done when it begins to get brown flecks and the cheese is melted.
• To bake: Preheat the oven to 375 degrees. Place the quesadillas on a large, ungreased, rimmed baking sheet (use nonstick spray oil if the tortillas are on the dry side) and bake for 5 minutes per side.
• Transfer the quesadillas to a cutting board and cut each into 4 wedges. Let them rest for 1 to 2 minutes before serving.
• Reheating: Quesadillas are best eaten fresh. If they need to be reheated, avoid the microwave, which makes them soggy, and the oven, which dries them out. Instead, warm the quesadilla in a nonstick skillet over medium or medium-high heat, turning it once, until the cheese softens and the tortilla crisps slightly, 3 to 4 minutes total. (Those with thick fillings will remain somewhat soft.).