Black Bean Quesadillas with Corn Salsa

Name: Black Bean Quesadillas with Corn Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 teaspoons bottled minced garlic; 2 teaspoons bottled minced garlic; 425 grams black beans, drained and rinsed; 237 milliliters frozen whole-kernel corn; 4 8-inchs (8-inch) flour tortillas; 118 milliliters chopped fresh cilantro; 2 Tbsps fresh lime juice; 1 Tbsp olive oil; 473 milliliters chopped plum tomatoes; 1 red bell pepper, chopped; 85 grams 3/4 cup preshredded Mexican blend cheese

Black Bean Quesadillas with Corn Salsa requires around 45 minutes from start to finish. This recipe covers 22% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 411 calories, 17g of protein, and 14g of fat per serving. This recipe serves 4. This recipe is typical of Mexican cuisine. If you have cilantro, bottled garlic, lime juice, and a few other ingredients on hand, you can make it. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert.

Instructions

To prepare the quesadillas, preheat the broiler.

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Broiler

Heat olive oil in a large skillet over medium-high heat.

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Olive Oil

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Frying Pan

Add garlic; saut 30 seconds.

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Garlic

Add tomatoes, 1/2 cup cilantro, and beans; cook 5 minutes or until liquid evaporates, stirring occasionally.

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Cilantro

Tomato

Beans

Place tortillas on a baking sheet coated with cooking spray. Top each tortilla with 1/2 cup bean mixture and 3 tablespoons cheese; fold in half. Lightly coat tops with cooking spray. Broil 3 minutes or until cheese melts and tortillas begin to brown.

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Cooking Spray

Tortilla

Cheese

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Baking Sheet

Cut each tortilla into 3 wedges.

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Tortilla

To prepare salsa, combine corn and remaining ingredients in a small saucepan. Bring to a boil over high heat, and cook for 2 minutes, stirring frequently.

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Salsa

Corn

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Sauce Pan

Serve with quesadillas.

Equipment

Ingredients

Servings:

1teaspoons

bottled minced garlic 2teaspoons

bottled minced garlic 425grams

black beans, drained and rinsed 237milliliters

frozen whole-kernel corn 48-inchs

(8-inch) flour tortillas 118milliliters

chopped fresh cilantro 2Tbsps

fresh lime juice 1Tbsp

olive oil 473milliliters

chopped plum tomatoes 1

red bell pepper, chopped 85grams

3/4 cup preshredded Mexican blend cheese

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. One wine you could try is Dragonette Cellars Sta. Rita Hills Pinot Noir. It has 4.8 out of 5 stars and a bottle costs about 45 dollars.