Black Bean Quesadillas With Corn Salsa
Total Time: 10 mins
Cook Time: 10 mins
Ingredients
- Servings: 4
- 1 tablespoon olive oil
- 1 1/2 teaspoons bottled minced garlic
- 2 cups chopped plum tomatoes
- 1/2 cup chopped fresh cilantro
- 15 ounces black beans
- 4 (8 inch) flour tortillas
- cooking spray
- 3 ounces preshredded mexican blend cheese (optional)
- 1 cup frozen whole kernel corn
- 1/2 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1/2 teaspoon bottled minced garlic
- 1 red bell pepper, chopped
Recipe
- 1 note: black beans can be canned or you can cook your own. they should be cooked. for vegan omit the cheese or sub in a vegan cheese.
- 2 preheat the broiler.
- 3 in large hot skillet over med high heat place the olive oil to get hot then add garlic; sauté 30 seconds. then add the tomatoes, 1/2 cup cilantro, and beans and cook 5 minutes or until liquid evaporates. stir occasionally.
- 4 place tortillas on a baking sheet coated with cooking spray.
- 5 top each tortilla with 1/2 cup bean mixture and 3 tablespoons cheese; fold in half.
- 6 lightly coat tops with cooking spray. broil 3 minutes or until cheese melts and tortillas begin to brown. cut each tortilla into 3 wedges.
- 7 salsa: combine ingredients in a saucepan. bring to a boil over high heat, and cook for 2 minutes, stirring frequently. serve with quesadillas.
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