Mexican-Inspired Recipe: Corn and Bean Veggie Quesadilla
Quesadillas are the perfect meal that you can throw anything intoquick, easy and full of melted cheese! Chicken, pork or steak quesadillas are all very tasty (and pretty commonplace), but we wanted to showcase the veggies in this recipe. This meal is full of protein, due to the black beans, and we love the crunchy addition of corn (fresh or frozen) and red onion. With this recipe you get your servings of vegetables and still feel full and re-energized! Whip this up for a quick lunch or take the guesswork out of dinner and make a bunch of these for everyone insteadeither way, you can’t go wrong!
(Makes 2-4 Servings)
- 1 1/4-1 1/2 cup sharp cheddar cheese, grated
- 1 cup black beans, rinsed and drained
- 1/2 cup corn kernels (frozen and thawed, or fresh and cooked)
- 1 small red onion, chopped
- 1 tomato, chopped
- 1 large bunch cilantro, chopped
- 1/2 white onion, chopped
- 1 tablespoon olive oil
- 1-2 tablespoons lime juice
- kosher salt, to taste
- 4 flour tortillas
- sour cream, garnish
- salsa or pico de gallo, garnish
- guacamole, garnish
- Place beans in a medium bowl and season with salt. Mash them lightly with a fork until they become pasty.
- Heat 1 tablespoon of olive oil in a frying pan on medium-high heat. Add chopped onion and tomato. Saute for 4-5 minutes, until softened.
- Add onions, tomatoes, and corn kernels to the mashed bean mixture. Toss well, add chopped cilantro and sprinkle with 1 tablespoon lime juice. Taste and adjust seasoning, if needed.
- Spoon mixture evenly on two tortillas and spread cheddar cheese generously over the top.
- Cover with remaining tortillas.
- Heat a medium pan over medium-high heat and toast quesadillas until cheese is melted and tortillas are golden brown.
- Cut each quesadilla into eighths, garnish with sour cream, salsa or pico de gallo, and guacamole, and serve immediately.