Black Bean and Corn Quesadillas

Name: Black Bean and Corn Quesadillas
Prep time: 24 min
Cook time: 24 min
Total time: 24 min
Yield: 16
Cuisine: Mexican
Ingredients: 177 milliliters canned no-salt-added black beans, rinsed and drained; 118 milliliters frozen whole-kernel corn, thawed; 4 8-inchs (8-inch) fat-free flour tortillas; 59 milliliters finely chopped fresh cilantro; 79 milliliters finely chopped fresh cilantro; 113 grams cup shredded reduced-fat Monterey Jack cheese; 59 milliliters nonfat sour cream; 79 milliliters chopped onion; 177 milliliters salsa; 177 milliliters seeded, finely chopped tomato

Need a vegetarian hor d'oeuvre? Black Bean and Corn Quesadillas could be a spectacular recipe to try. This recipe serves 16. One serving contains 80 calories, 3g of protein, and 3g of fat. This recipe is typical of Mexican cuisine. If you have whole-kernel corn, tomato, monterey jack cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 24 minutes.

Instructions

Combine first 5 ingredients in a small bowl; toss lightly. Lightly brush tortillas with water. Divide bean mixture evenly among tortillas, arranging just off-center of each. Fold tortilla in half.

Ingredients you will need

Tortilla

Water

Equipment you will use

Bowl

Place on a large baking sheet.

Equipment you will use

Baking Sheet

Bake at 400 for 8 to 10 minutes or until cheese melts and tortillas are crisp.

Ingredients you will need

Tortilla

Cheese

Equipment you will use

Oven

Cut each quesadilla into 3 wedges. Top each wedge with 1 tablespoon tomato, 1 tablespoon salsa, 1 teaspoon sour cream, and 1 teaspoon cilantro.

Ingredients you will need

Sour Cream

Cilantro

Tomato

Salsa

Equipment

Bowl

Baking Sheet

Oven

Ingredients

Servings:

177milliliters

canned no-salt-added black beans, rinsed and drained 118milliliters

frozen whole-kernel corn, thawed 48-inchs

(8-inch) fat-free flour tortillas 59milliliters

finely chopped fresh cilantro 79milliliters

finely chopped fresh cilantro 113grams

cup shredded reduced-fat Monterey Jack cheese 59milliliters

nonfat sour cream 79milliliters

chopped onion 177milliliters

salsa 177milliliters

seeded, finely chopped tomato

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. The WindRacer Russian River Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.