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Black Bean & Sweet Corn Quesadillas
- Flour tortillas (8-inch size)
- 1 can black beans, drained and rinsed
- 1 can drained sweet corn
- 3/4 cup shredded pepper jack cheese (about 85g)
- 1 tablespoon olive oil or vegetable oil
- Pinch of ground cumin (optional)
- Pinch of salt
- In a small bowl, mash the drained and rinsed black beans slightly with a fork, leaving some beans whole for texture. Stir in the ground cumin and a pinch of salt.
- Heat a non-stick skillet or cast iron pan over medium heat and add 1 tablespoon of olive oil. Warm for about 2 minutes until shimmering but not smoking.
- Lay one tortilla flat and spread half the mashed black beans evenly over one half of the tortilla. Sprinkle 3/4 cup shredded pepper jack cheese over the beans. Fold the tortilla in half, pressing gently to seal.
- Place the folded tortilla in the hot skillet. Cook for 3-4 minutes on one side until golden brown and crispy. Flip carefully and cook the other side for another 3-4 minutes until the cheese is fully melted and the tortilla is crisp.
- Transfer the quesadilla to a cutting board and let it rest for a minute. Slice into wedges and serve with salsa, sour cream, or guacamole.
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