Corn and Black Bean Quesadillas

Name: Corn and Black Bean Quesadillas
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 118 milliliters canned black bean, drained and rinsed; 237 milliliters corn kernel, frozen, thawed; 2 green onions, chopped; 118 milliliters mayonnaise or low-fat mayonnaise; 59 milliliters salsa; 59 milliliters monterey jack cheese or cheddar cheese, shredded; 4 10-inchs (10 inch) whole wheat tortillas

The recipe Corn and Black Bean Quesadillas could satisfy your Mexican craving in about 20 minutes. Watching your figure? This vegetarian recipe has 343 calories, 10g of protein, and 14g of fat per serving. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 4. Not a lot of people really liked this hor d'oeuvre. A mixture of corn kernel, tortillas, mayonnaise, and a handful of other ingredients are all it takes to make this recipe so delicious.

Ingredients

Servings:

118milliliters

canned black bean, drained and rinsed 237milliliters

corn kernel, frozen, thawed 2

green onions, chopped 118milliliters

mayonnaise or low-fat mayonnaise 59milliliters

salsa 59milliliters

monterey jack cheese or cheddar cheese, shredded 410-inchs

(10 inch) whole wheat tortillas

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices 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 Dutton-Goldfield Emerald Ridge Vineyard Pinot Noir. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 58 dollars per bottle.