Post by Loupy on Apr 14, 2011 21:10:38 GMT -7
Black Bean and Corn Quesadillas
By: EFasse
"My vegetarian husband goes crazy over these every time! They are really cheesy, a little bit spicy,
and a little bit sweet.
Feel free to play around and add chicken or veggies, if you desire.
Don't forget the salsa and sour cream!"
Servings Per Recipe: 8
Prep Time: 10 Min
Cook Time: 30 Min
Ready In: 40 Min
Ingredients
2 teaspoons olive oil
3 tablespoons finely chopped onion
1 (15.5 ounce) can black beans, drained and rinsed
1 (10 ounce) can whole kernel corn, drained
1 tablespoon brown sugar
1/4 cup salsa
1/4 teaspoon red pepper flakes
2 tablespoons butter, divided
8 (8 inch) flour tortillas
1 1/2 cups shredded Monterey Jack cheese, divided
Directions
Heat oil in a large saucepan over medium heat.
Stir in onion, and cook until softened, about 2 minutes.
Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well.
Cook until heated through, about 3 minutes.
Melt 2 teaspoons of the butter in a large skillet over medium heat.
Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture.
Place another tortilla on top, cook until golden, then flip and cook on the other side.
Melt more butter as needed, and repeat with remaining tortillas and filling.
Nutritional Information
Calories: 363
Total Fat: 14.5g
Cholesterol: 26mg
Sodium: 732mg
Total Carbs: 45.6g
Dietary Fiber: 6.3g
Protein: 13.9g
ALL RIGHTS RESERVED Copyright 2011 Allrecipes.com
By: EFasse
"My vegetarian husband goes crazy over these every time! They are really cheesy, a little bit spicy,
and a little bit sweet.
Feel free to play around and add chicken or veggies, if you desire.
Don't forget the salsa and sour cream!"
Servings Per Recipe: 8
Prep Time: 10 Min
Cook Time: 30 Min
Ready In: 40 Min
Ingredients
2 teaspoons olive oil
3 tablespoons finely chopped onion
1 (15.5 ounce) can black beans, drained and rinsed
1 (10 ounce) can whole kernel corn, drained
1 tablespoon brown sugar
1/4 cup salsa
1/4 teaspoon red pepper flakes
2 tablespoons butter, divided
8 (8 inch) flour tortillas
1 1/2 cups shredded Monterey Jack cheese, divided
Directions
Heat oil in a large saucepan over medium heat.
Stir in onion, and cook until softened, about 2 minutes.
Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well.
Cook until heated through, about 3 minutes.
Melt 2 teaspoons of the butter in a large skillet over medium heat.
Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture.
Place another tortilla on top, cook until golden, then flip and cook on the other side.
Melt more butter as needed, and repeat with remaining tortillas and filling.
Nutritional Information
Calories: 363
Total Fat: 14.5g
Cholesterol: 26mg
Sodium: 732mg
Total Carbs: 45.6g
Dietary Fiber: 6.3g
Protein: 13.9g
ALL RIGHTS RESERVED Copyright 2011 Allrecipes.com
