Black Bean and Corn Quesadillas

Name: Black Bean and Corn Quesadillas
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Mexican
Ingredients: 425 grams can black beans, drained, rinsed; 12 8-inchs Old El flour tortillas for burritos (8 inch; from two 11-oz packages); 1 Tbsp coarsely chopped fresh cilantro; 1 clove garlic, finely chopped; 2 Tbsps finely chopped onion; 3 teaspoons Cuban seasoning; 227 grams cups shredded Mexican cheese blend; 432 grams can whole kernel sweet corn, drained

The recipe Black Bean and Corn Quesadillas could satisfy your Mexican craving in about 15 minutes. One portion of this dish contains roughly 23g of protein, 19g of fat, and a total of 572 calories. This recipe serves 6. This recipe covers 23% of your daily requirements of vitamins and minerals. Only a few people really liked this hor d'oeuvre. Head to the store and pick up kernel corn, old el flour tortillas, cuban seasoning, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.

Instructions

In large bowl, stir together corn, beans, onion, Cuban seasoning, cilantro and garlic. Set aside.

Ingredients you will need

Seasoning

Cilantro

Garlic

Beans

Onion

Corn

Equipment you will use

Bowl

Place 6 tortillas on work surface. Equally divide bean/corn mixture among tortillas. Evenly divide cheese and sprinkle over bean/corn mixture on tortillas. Top each with second tortilla.

Ingredients you will need

Tortilla

Cheese

Corn

Heat 12-inch nonstick skillet over medium-high heat.

Equipment you will use

Frying Pan

Place 1 assembled quesadilla into hot skillet; cook 1 to 2 minutes or until golden. Carefully flip quesadilla; cook other side 1 to 2 minutes or until golden and cheese is melted.

Ingredients you will need

Cheese

Equipment you will use

Frying Pan

Cut quesadilla in half or into quarters to serve. Repeat with remaining assembled quesadillas.

Equipment

Bowl

Frying Pan

Ingredients

Servings:

425grams

can black beans, drained, rinsed 128-inchs

Old El flour tortillas for burritos (8 inch; from two 11-oz packages)1Tbsp

coarsely chopped fresh cilantro 1clove

garlic, finely chopped 2Tbsps

finely chopped onion 3teaspoons

Cuban seasoning 227grams

cups shredded Mexican cheese blend 432grams

can whole kernel sweet corn, drained

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. One wine you could try is Concha y Toro Marques de Casa Concha Pinot Noir. It has 4.6 out of 5 stars and a bottle costs about 26 dollars.