Bean Quesadillas

Name: Bean Quesadillas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Mexican
Ingredients: 425 grams black beans, rinsed and drained; 12 12-inchs (12 inch) flour tortillas; 283 grams 1/2 package frozen corn; 2 cloves garlic, minced; 1 green bell pepper, chopped; 1 onion, finely diced; 237 milliliters shredded Cheddar cheese; 2 tomatoes, chopped; 59 milliliters vegetable oil

The recipe Bean Quesadillas is ready in around 45 minutes and is definitely a tremendous vegetarian option for lovers of Mexican food. One serving contains 486 calories, 15g of protein, and 16g of fat. This recipe serves 12. A mixture of bell pepper, onion, corn, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert. It works well as a very reasonably priced hor d'oeuvre.

Instructions

Heat 1 tablespoon oil in a skillet over medium heat, and saute the onion and garlic until soft.

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Garlic

Onion

Cooking Oil

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Frying Pan

Mix in beans, bell pepper, tomatoes, and corn; cook until heated through.

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Bell Pepper

Tomato

Beans

Corn

Spread 6 tortillas with equal amounts of the bean and vegetable mixture.

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Tortilla

Vegetable

Spread

Sprinkle with equal amounts of the Cheddar cheese, and top with the remaining tortillas to form quesadillas.

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Cheddar Cheese

Tortilla

Heat 1/4 cup oil in a large skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Place quesadillas in the skillet and cook, turning once, until cheese is melted and both sides are lightly browned.

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Cheese

Equipment you will use

Frying Pan

Equipment

Frying Pan

Ingredients

Servings:

425grams

black beans, rinsed and drained 1212-inchs

(12 inch) flour tortillas 283grams

1/2 package frozen corn 2cloves

garlic, minced 1

green bell pepper, chopped 1

onion, finely diced 237milliliters

shredded Cheddar cheese 2

tomatoes, chopped 59milliliters

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 20 dollars per bottle.