Black Bean Quesadillas with Corn Salsa
A delicious Mexican style recipe to serve for a light dinner, as a side dish. or appetizer.
Foto: RecipeGirlIngredients
- 1 cup frozen whole kernel corn
- ½ cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- ½ teaspoon minced garlic
- 1 large red bell pepper, (seeded, ribs removed and chopped)
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 2 cups chopped Roma tomatoes
- ½ cup chopped fresh cilantro
- One 15 ounce can black beans, (drained and rinsed)
- Four 8 inch flour tortillas
- cooking spray
- ¾ cup (3 ounces) shredded Mexican blend cheese
Steps
Combine all ingredients in a small saucepan. Bring to a boil over high heat, and cook for 2 minutes, stirring frequently. Set aside until ready to serve.
Preheat your oven's broiler.
Heat olive oil in a large skillet over medium high heat. Add the garlic and sauté for about 30 seconds. Add tomatoes, cilantro, and beans; cook 5 minutes or until liquid evaporates, stirring occasionally.
Place tortillas on a baking sheet coated with cooking spray. Top each tortilla with ½ cup bean mixture and 3 tablespoons cheese; fold in half. Lightly coat tops with cooking spray. Broil 3 minutes or until cheese melts and tortillas begin to brown.
Cut each quesadilla into 3 wedges and top with salsa.
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