Black Bean and Corn Quesadillas

Name: Black Bean and Corn Quesadillas
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 Tbsp brown sugar; 2 Tbsps butter, divided; 439 grams black beans, drained and rinsed; 8 8-inchs (8 inch) flour tortillas; 355 milliliters shredded Monterey Jack cheese, divided; 2 teaspoons olive oil; 3 Tbsps finely chopped onion; 0 teaspoons red pepper flakes; 59 milliliters salsa; 283 grams whole kernel corn, drained

You can never have too many hor d'oeuvre recipes, so give Black Bean and Corn Quesadillas a try. One portion of this dish contains about 14g of protein, 14g of fat, and a total of 354 calories. This vegetarian recipe serves 8. This recipe is typical of Mexican cuisine. 1 person found this recipe to be scrumptious and satisfying. A mixture of monterey jack cheese, olive oil, kernel corn, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the salsa you could follow this main course with the Dessert Strawberry Salsa as a dessert. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

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.

Ingredients you will need

Pepper

Beans

Onion

Salsa

Sugar

Corn

Cooking Oil

Equipment you will use

Sauce Pan

Melt 2 teaspoons of the butter in a large skillet over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture.

Ingredients you will need

Tortilla

Cheese

Equipment you will use

Frying Pan

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.

Ingredients you will need

Tortilla

Butter

Equipment

Sauce Pan

Frying Pan

Ingredients

Servings:

1Tbsp

brown sugar 2Tbsps

butter, divided 439grams

black beans, drained and rinsed 88-inchs

(8 inch) flour tortillas 355milliliters

shredded Monterey Jack cheese, divided 2teaspoons

olive oil 3Tbsps

finely chopped onion 0teaspoons

red pepper flakes 59milliliters

salsa 283grams

whole kernel corn, drained

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. 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 Jimmy John's Vin De Sandwich Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 30 dollars.