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    You are in: Home / Recipes / Roasted Corn and Black Bean Quesadillas Recipe
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    Roasted Corn and Black Bean Quesadillas

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    20 mins

    50 mins

    prattandpratt's Note:

    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.

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    Ingredients:

    Serves: 6

    Yield:

    wedges

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 425 degrees.
    2. 2
      In a large bowl, toss together corn, red pepper, garlic, onion, and jalapeno pepper with 2 tablespoons of the olive oil.
    3. 3
      Pour mixture onto a cookie sheet, roast for about 20-30 minutes, stirring occassionally.
    4. 4
      Remove when corn is carmelized.
    5. 5
      Add beans to the same large bowl. Add lime juice, salt, and corn mixture, stir.
    6. 6
      In a large saute pan, heat a teaspoon of olive oil. Place one tortilla onto the pan.
    7. 7
      Add 1 cup of the corn and bean mixture and spoon evenly on the tortilla.
    8. 8
      Add 2 oz of cheese.
    9. 9
      Place the second tortilla on top, cover and cook for about 1 minute.
    10. 10
      Flip the quesadilla carefully, cook for about 1 minute, or until golden brown.
    11. 11
      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.

    Ratings & Reviews:

    • on August 29, 2008

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 26, 2008

      Yummy! We used fresh sweet corn and I threw in a chopped tomato as well. Very good as quesadillas, though we were short on tortillas so made nachos out the rest. A very versatile recipe, and I'm looking forward to making it again in the wintertime with frozen corn and peppers from the garden :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 06, 2006

      55

      I've made this recipe four or five times now and I really love it. I use it as a taco/burrito filling instead of quesadillas because flipping them was just too hard! This is one of the few vegetarian recipes that I have been able to feed my family with no complaint, but everyone really enjoys it. Thanks, prattandpratt

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Roasted Corn and Black Bean Quesadillas

    Serving Size: 1 (376 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 626.6
     
    Calories from Fat 249
    39%
    Total Fat 27.6 g
    42%
    Saturated Fat 10.4 g
    52%
    Cholesterol 35.6 mg
    11%
    Sodium 1549.2 mg
    64%
    Total Carbohydrate 74.4 g
    24%
    Dietary Fiber 10.8 g
    43%
    Sugars 5.9 g
    23%
    Protein 24.5 g
    49%

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