Cilantro Succotash Quesadillas

Name: Cilantro Succotash Quesadillas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 425 grams black beans, rinsed and drained; 425 grams corn, rinsed and drained; 0 teaspoons cayenne pepper; 1 teaspoons chili powder; 59 milliliters cilantro leaves, roughly chopped; 142 grams frozen edamame, thawed; 1 lime, juiced; 340 grams shredded Monterey Jack cheese or Mild White Cheddar; 1 smalls red onion, finely chopped; 1 teaspoon salt; 8 tortillas, traditional or whole wheat

The recipe Cilantro Succotash Quesadillas could satisfy your Mexican craving in around 45 minutes. Watching your figure? This vegetarian recipe has 418 calories, 21g of protein, and 19g of fat per serving. For $1.15 per serving, you get a hor d'oeuvre that serves 8. A mixture of beans, onion, cayenne pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the juice of lime you could follow this main course with the Cranberry-Orange Juice Slushee as a dessert.

Ingredients

Servings:

425grams

black beans, rinsed and drained 425grams

corn, rinsed and drained 0teaspoons

cayenne pepper 1teaspoons

chili powder 59milliliters

cilantro leaves, roughly chopped 142grams

frozen edamame, thawed 1

lime, juiced 340grams

shredded Monterey Jack cheese or Mild White Cheddar 1smalls

red onion, finely chopped 1teaspoon

salt 8

tortillas, traditional or whole wheat

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. 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.