Cheesy Black Bean Quesadillas

Name: Cheesy Black Bean Quesadillas
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 5
Cuisine: Mexican
Ingredients: 425 grams can black beans, rinsed and drained; 1 teaspoon canola oil; 10 6-inchs flour tortillas (6 inches); 237 milliliters frozen corn, thawed; 2 garlic cloves, minced; 113 grams cup shredded reduced-fat cheddar cheese; 237 milliliters finely chopped onion; 0 teaspoons pepper; 0 teaspoons salt; 2 mediums tomatoes, chopped; 1 medium sweet yellow pepper, chopped

Cheesy Black Bean Quesadillas might be just the Mexican recipe you are searching for. This vegetarian recipe serves 5. One serving contains 367 calories, 18g of protein, and 7g of fat. Not Head to the store and pick up salt, canolan oil, bell pepper, and a few other things to make it today. It works best as a hor d'oeuvre, and is done in approximately 35 minutes.

Instructions

In a large nonstick skillet coated with cooking spray, saute the yellow pepper, onion and garlic in oil for 2 minutes. Stir in the tomatoes and corn; cook 2 minutes longer.

Ingredients you will need

Cooking Spray

Yellow Pepper

Tomato

Garlic

Onion

Corn

Cooking Oil

Equipment you will use

Frying Pan

Add the black beans, pepper and salt. Cook until vegetables are tender; drain.

Ingredients you will need

Black Beans

Vegetable

Pepper

Salt

Spritz one side of each tortilla with cooking spray; place plain side up on baking sheets coated with cooking spray. Spoon bean mixture onto half of each tortilla; sprinkle with cheese. Fold tortilla over filling.

Ingredients you will need

Cooking Spray

Tortilla

Cheese

Equipment you will use

Baking Sheet

Bake at 400° for 6 minutes. Carefully turn over; bake 4-7 minutes longer or until cheese is melted.

Ingredients you will need

Cheese

Equipment you will use

Oven

Equipment

Frying Pan

Baking Sheet

Oven

Ingredients

Servings:

425grams

can black beans, rinsed and drained 1teaspoon

canola oil 106-inchs

flour tortillas (6 inches)237milliliters

frozen corn, thawed 2

garlic cloves, minced 113grams

cup shredded reduced-fat cheddar cheese 237milliliters

finely chopped onion 0teaspoons

pepper 0teaspoons

salt 2mediums

tomatoes, chopped 1medium

sweet yellow pepper, chopped

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. You could try Eden Rift Valliant Vineyard Pinot Noir. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 25 dollars per bottle.