Recipe by prattandpratt
This recipe came from Wild Oats. It was great! I struggle with quesadillas, so I made them more like taco's, melting the cheese onto the taco shell first.
Top Review by Too Many Tomatoes
Very nice! My husband (the meat eater) asked to have them again. I let the mixture sit for 30 mins or so once I mixed it together, and I think that helped mellow & combine the flavors. Also made them with just one tortilla, folded, which helped make them easier to eat. Thanks for a yummy recipe!
- 1 (16 ounce) bagsupersweet frozen corn, thawed
- 1 red pepper, diced
- 4 garlic cloves, minced
- 1 purple onion, diced
- 1 jalapeno pepper, seeded and sliced into rings
- 1 (16 ounce) can black beans, drained and rinsed
- 1 lime, juice of
- 1 teaspoon salt
- 4 tablespoons olive oil
- 6 tortillas
- 8 ounces monterey jack cheese, grated
- 16 ounces salsa (can use less (or more)
- sour cream
- fresh cilantro, chopped
Directions See How It's Made
- Preheat oven to 425 degrees.
- In a large bowl, toss together corn, red pepper, garlic, onion, and jalapeno pepper with 2 tablespoons of the olive oil.
- Pour mixture onto a cookie sheet, roast for about 20-30 minutes, stirring occassionally.
- Remove when corn is carmelized.
- Add beans to the same large bowl. Add lime juice, salt, and corn mixture, stir.
- In a large saute pan, heat a teaspoon of olive oil. Place one tortilla onto the pan.
- Add 1 cup of the corn and bean mixture and spoon evenly on the tortilla.
- Add 2 oz of cheese.
- Place the second tortilla on top, cover and cook for about 1 minute.
- Flip the quesadilla carefully, cook for about 1 minute, or until golden brown.
- Remove from pan, cut into 6 wedges and serve with salsa, sour cream, guacamole, and fresh cilantro. Repeat two more times for a total of 18 wedges.