Williams Sonoma Black Bean & Corn Quesadillas

Submitted by JKRunning

"These are SO good. I make using the feta cheese sice I can't seem to find the cotija, but I bet they would be even better with that cheese. The recipe says they make 6 quesadillas, but I usually get 8-10."

 

• Ready In: 40mins
• Ingredients: 12
• Yields: 6-8 quesadillas
• Serves: 6-8

ingredients

• 2 tablespoons vegetable oil
• 1 red onion, diced
• 3 garlic cloves, minced
• 1 teaspoon salt
• 3 1⁄2 cups corn kernels (fresh or frozen)
• 1 (15 ounce) can black beans, drained and rinsed
• 2 tomatoes, chopped
• 1 lb monterey jack cheese, shredded
• 6 ounces Cotija cheese (may use feta, crumbled)
• 2 -3 jalapenos, seeded and diced
• 2 tablespoons fresh cilantro, chopped
• 12 flour tortillas

directions

1. In a large sauté pan over medium heat, warm the oil. Add the onion and cook, stirring often, until translucent, about 5 minutes. Add the garlic and salt and cook for 2 minutes more. Transfer the onion mixture to a large bowl. Add the corn, black beans and tomatoes and let stand until cool, about 20 minutes. Stir in the Monterey jack and cotija cheeses, the jalapeños and cilantro.
2. Spread about 3/4 cup of the black bean mixture on each tortilla, then top each with another tortilla. cook, over medium heat, turning the quesadillas once, until browned, about 2 minutes per side.
3. Transfer the quesadillas to a cutting board and cut each into quarters. Serve immediately with sour cream and salsa. Repeat to assemble and cook the remaining quesadillas. Serves 6.