Roasted Corn and Black Bean Quesadillas

Recipe by prattandpratt
READY IN: 1hr 10mins
YIELD: 18 wedges




  • 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.