Black Bean 'n' Corn Quesadillas

Name: Black Bean 'n' Corn Quesadillas
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Mexican
Ingredients: 170 grams package fresh baby spinach; 425 grams can black beans, rinsed and drained, divided; 1 teaspoon chili powder; 8 8-inchs flour tortillas (8 inches); 1 teaspoon ground cumin; 177 milliliters shredded reduced-fat Monterey Jack cheese or Mexican cheese blend; 312 grams can Mexicorn, drained; 2 teaspoons olive oil; 1 small onion, finely chopped

You can never have too many Mexican recipes, so give Black Bean 'n' Corn Quesadillas a try. This hor d'oeuvre has 378 calories, 16g of protein, and 9g of fat per serving. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have baby spinach, mexican cheese blend, onion, and a few other ingredients on hand, you can make it. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. From preparation to the plate, this recipe takes approximately 25 minutes. It is a good option if you're following a vegetarian diet. 1 person found this recipe to be flavorful and satisfying.

Instructions

In a small bowl, mash 1 cup beans with a fork. In a large skillet, saute onion in oil until tender.

Ingredients you will need

Beans

Onion

Cooking Oil

Equipment you will use

Frying Pan

Bowl

Add the corn, chili powder, cumin, mashed beans and remaining beans; cook and stir until heated through. Stir in spinach just until wilted.

Ingredients you will need

Chili Powder

Spinach

Beans

Cumin

Corn

Place two tortillas on an ungreased baking sheet; spread each with a rounded 1/2 cup of bean mixture.

Ingredients you will need

Tortilla

Spread

Equipment you will use

Baking Sheet

Sprinkle each with 3 tablespoons of cheese; top with another tortilla. Repeat.

Ingredients you will need

Tortilla

Cheese

Bake at 400° for 8-10 minutes or until cheese is melted.

Ingredients you will need

Cheese

Equipment you will use

Oven

Cut each quesadilla into six wedges.

Serve warm.

Equipment

Ingredients

Servings:

170grams

package fresh baby spinach 425grams

can black beans, rinsed and drained, divided 1teaspoon

chili powder 88-inchs

flour tortillas (8 inches)1teaspoon

ground cumin 177milliliters

shredded reduced-fat Monterey Jack cheese or Mexican cheese blend 312grams

can Mexicorn, drained 2teaspoons

olive oil 1small

onion, finely chopped

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks 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 Louis Jadot Pinot Noir. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 24 dollars per bottle.

Louis Jadot Pinot Noir

Pinot Noir Jadot is a pure varietal wine produced from Pinot Noir musts and wines selected from village-level vineyard sites throughout the Côte d'Or and Côte Chalonnaise. As with several of their smaller wines, Maison Louis Jadot practices a "réplis" to improve the quality of the wine by declassifying some wines of higher appellation to be incorporated into the blend. The final lots are carefully chosen, and, depending on the vintage, aged for a number of months in oak casks to evoke the clean, ripe red berry flavors and earthiness of the grape mellowed by a subtle touch of wood. Reflective of the Jadot style, Pinot Noir Jadot is harmonious and balanced, with a plump fruitiness and silky texture offset by round, gentle tannins in a wine of medium body and elegant structure. The very typical, fragrant varietal bouquet is complemented by a delicious, lingering finish.