Ingredients
-
1
-
1
-
4
-
1
-
1
-
1
-
1
-
1
-
4
-
6
-
8
-
16
-
-
-
Directions
Roasted Corn and Black Bean Quesadillas, This recipe came from Wild Oats It was great! I struggle with quesadillas, so I made them more like taco’s, melting the cheese onto the taco shell first , Very nice! My husband (the meat eater) asked to have them again I let the mixture sit for 30 mins or so once I mixed it together, and I think that helped mellow & combine the flavors Also made them with just one tortilla, folded, which helped make them easier to eat Thanks for a yummy recipe!, Yummy! We used fresh sweet corn and I threw in a chopped tomato as well Very good as quesadillas, though we were short on tortillas so made nachos out the rest A very versatile recipe, and I’m looking forward to making it again in the wintertime with frozen corn and peppers from the garden 🙂
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Steps
|
1
Done
|
Preheat Oven to 425 Degrees. |
|
2
Done
|
in a Large Bowl, Toss Together Corn, Red Pepper, Garlic, Onion, and Jalapeno Pepper With 2 Tablespoons of the Olive Oil. |
|
3
Done
|
Pour Mixture Onto a Cookie Sheet, Roast For About 20-30 Minutes, Stirring Occassionally. |
|
4
Done
|
Remove When Corn Is Carmelized. |
|
5
Done
|
Add Beans to the Same Large Bowl. Add Lime Juice, Salt, and Corn Mixture, Stir. |
|
6
Done
|
in a Large Saute Pan, Heat a Teaspoon of Olive Oil. Place One Tortilla Onto the Pan. |
|
7
Done
|
Add 1 Cup of the Corn and Bean Mixture and Spoon Evenly on the Tortilla. |
|
8
Done
|
Add 2 Oz of Cheese. |
|
9
Done
|
Place the Second Tortilla on Top, Cover and Cook For About 1 Minute. |
|
10
Done
|
Flip the Quesadilla Carefully, Cook For About 1 Minute, or Until Golden Brown. |
|
11
Done
|
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. |
