Caramelized Corn and Black Bean Quesadillas with Roast Zucchini Salsa

Name: Caramelized Corn and Black Bean Quesadillas with Roast Zucchini Salsa
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 1
Cuisine: Mexican
Ingredients: 118 milliliters caramelized corn and black beans, warm; 1 serving roasted poblano crema to taste; 118 milliliters cheese such and cheddar and/or jack, shredded; 2 Tbsps roasted zucchini salsa; 1 10-inch (10 inch) tortilla

Caramelized Corn and Black Bean Quesadillas with Roast Zucchini Salsa might be just the Mexican recipe you are searching for. This recipe covers 18% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and vegetarian recipe has 531 calories, 23g of protein, and 25g of fat per serving. This recipe serves 1. Several people really liked this hor d'oeuvre. Head to the store and pick up caramelized corn and beans, tortilla, cheese such and cheddar and/or jack, and a few other things to make it today. To use up the corn you could follow this main course with the Candy Corn Pecan Pie as a dessert. From preparation to the plate, this recipe takes around 15 minutes.

Instructions

Place the tortilla in the pan, sprinkle half of the cheese over half of the tortilla, top with the caramelized corn and black beans, roasted zucchini salsa and the remaining cheese.Fold the tortilla in half covering the filling and cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side.

Ingredients you will need

Black Beans

Tortilla

Zucchini

Cheese

Salsa

Corn

Equipment you will use

Frying Pan

Serve the quesadillas with more roasted zucchini salsa and roasted poblano crema for dipping.

Ingredients you will need

Zucchini

Poblano Pepper

Mexican Crema

Salsa

Equipment

Frying Pan

Ingredients

Servings:

118milliliters

caramelized corn and black beans, warm 1serving

roasted poblano crema to taste 118milliliters

cheese such and cheddar and/or jack, shredded 2Tbsps

roasted zucchini salsa 110-inch

(10 inch) tortilla

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. The Burn Cottage Cashburn Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.