Santa Fe Veggie Quesadillas

Name: Santa Fe Veggie Quesadillas
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Mexican
Ingredients: 118 milliliters black beans, drained; 1 12-inch (12 inch) flour tortilla; 1 chopped green onion; 177 milliliters shredded Cheddar/Monterey Jack cheese blend; 118 milliliters diced red bell pepper; 118 milliliters whole kernel corn, drained

Santa Fe Veggie Quesadillas is a Mexican hor d'oeuvre. This recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 214 calories, 10g of protein, and 9g of fat. This recipe serves 4. A mixture of bell pepper, kernel corn, green onion, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 10 minutes. It is a good option if you're following a lacto ovo vegetarian diet. Santa Fe Chicken Quesadillas, Santa Fe Chicken Quesadillas, and Santa Fe Chicken Quesadillas are very similar to this recipe.

Instructions

Prepare a lightly oiled large skillet over medium heat.

Equipment you will use

Frying Pan

Place the tortilla in the skillet and flip it once to ensure an even coating of oil on both sides.

Ingredients you will need

Tortilla

Cooking Oil

Equipment you will use

Frying Pan

Allow the tortilla to heat on one side for 1 minute. Beginning at the center of the tortilla, evenly spread the cheese blend until the tortilla's entire surface is covered. Top the cheese with corn, red bell pepper, black beans and green onion. When the cheese is completely melted, carefully slide the tortilla from the pan onto a cutting board. Slice into 8 wedges and serve warm.

Ingredients you will need

Red Pepper

Black Beans

Green Onions

Tortilla

Cheese

Spread

Corn

Equipment you will use

Cutting Board

Frying Pan

Equipment

Frying Pan

Cutting Board

Ingredients

Servings:

118milliliters

black beans, drained 112-inch

(12 inch) flour tortilla 1

chopped green onion 177milliliters

shredded Cheddar/Monterey Jack cheese blend 118milliliters

diced red bell pepper 118milliliters

whole kernel corn, drained

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Quesadilla. 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 4.8 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.

Burn Cottage Cashburn Pinot Noir

Ripe dark cherry, redcurrant and chocolate notes precede savoury notes of wild thyme, briar, and earth. Supple mouthfilling tannins give depth to the palate, while the freshness and red-berry acidity retain lovely length, focus, and balance.