Corn and Bean Veggie Quesadilla - CD Recipes -
Cooking District Recipes

Corn and Bean Veggie Quesadilla

Categories: Mexican, Vegetables
2-4 serving
Step 1
1 1/2 cup • Monterey jack cheese
1 cup • Black beans • rinsed and drained
1/2 cup • Corn kernels, fresh cooked • can use frozen and thawed
1 each • Red onion, small
1 each • Tomato • chopped
1 each • Cilantro, large bunch • chopped
1/2 each • White onion • chopped
1 tbsp • Olive oil
1 1/2 tbsp • Fresh lime juice
• Kosher salt, to taste
4 each • Flour tortillas
• Guacamole, garnish
• Salsa, garnish
• Sour cream, garnish
Using a fork, mash beans lightly in a medium bowl until they become pasty. Season with salt.

Heat a medium sized pan to medium-high. Heat 1 tablespoon of olive oil. Add chopped onion and tomato. Saute for 4-5 minutes, until softened.

Add onions, tomatoes, and corn kernels to the mashed bean mixture. Toss well, add the chopped cilantro. Sprinkle with one tablespoon of lime juice. Adjust seasoning to taste.

Spoon mixture evenly on two tortillas. Sprinkle Monterey jack cheese generously over the top. Cover with remaining two tortillas.

Heat another medium pan over medium-high heat and toast quesadillas until cheese is melted and tortillas are golden brown.

Cut each quesadilla into eighths, garnish with sour cream, salsa or guacamole. Serve immediately.


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