Saturday, October 17, 2009

Black Bean and Corn Quesadillas

This recipe is great for when you're hosting a party.  Vegetarian friendly, easy to scale up, and easy to make.

Black Bean and Corn Quesadillas (adapted from


1 tbsp olive oil
2 cloves garlic, minced
1 tsp onion powder (or a chopped onion)
1 tbsp cumin (more or less to taste)
1 can black beans, drained and rinsed
1 can whole kernel corn, drained
1 tsp brown sugar
1/2 cup salsa
1/4 teaspoon red pepper flakes
2 tablespoons butter, melted
8 (8 inch) flour tortillas
1 1/2 cups shredded Monterey Jack or Cheddar cheese

1. Heat olive oil in saucepan.  Saute garlic.  
2. Mix in beans and corn. Add sugar, onion powder, cumin, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes. 
3. Heat tortillas in microwave so they are flexible.
4. Preheat oven to 350F.
5. Take one tortilla and brush one side with melted butter or oil.  On the opposite side, fill with a little of the bean/corn mixture, sprinkle with cheese, and fold in half.  Do not overfill.  Place on a baking sheet.  Repeat until mixture is gone or all tortillas have been used.
6. Bake in preheated oven for 10 minutes.  If top is not brown, broil for a couple of minutes.

1 comment:

  1. These are quick and easy. A great thing for a cottage weekend!