Roasted Corn and Black Bean Quesadillas
- Ready In:
- 1hr 10mins
- 1 (16 ounce) bag supersweet 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
- 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.
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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