Black Bean and Corn Quesadillas
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.
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.
Place on a large baking sheet.
Bake at 400 for 8 to 10 minutes or until cheese melts and tortillas are crisp.
Cut each quesadilla into 3 wedges. Top each wedge with 1 tablespoon tomato, 1 tablespoon salsa, 1 teaspoon sour cream, and 1 teaspoon cilantro.
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.
WindRacer Russian River Pinot NoirBeautiful aromas of sassafras, mocha and black licorice demonstrate the unique, bold personality of the Russian River Valley. Distinct flavors of brambly fruit, sweet oak and white pepper lead to a broad, balanced wine with food-friendly acidity. Russian River's warm, sunny days and cool foggy nights are optimal for Pinot Noir – the wines have great texture and weight without being overdone or losing their natural acidity. The classic deep, dark aromas and flavors the Russian River is known for shine through in this wine.