Ingredients
Scale
1 can S & W Black Beans with Jalapeno
1 cup fresh or canned corn {I used fresh}
1 small red onion, chopped
1 tablespoon olive oil
1 tablespoon lime juice {I used bottled}
1/2 teaspoon cumin
1 cup Monterey jack cheese, shredded
1/4 cup salsa or guacamole as a side for dipping
Instructions
- Heat olive oil in a large skillet over medium heat and saute the red onions until they are translucent.
- Add corn and cook 2 -3 minutes.
- Add beans, lime juice, cumin and combined well.
- Remove mixture from skillet.
- To cook the quesadillas I like to use a pancake griddle {because I can cook at a time}. Place tortilla on a hot griddle, add 1/2 cup of corn mixture and 1/4 cup shredded cheese.
- Once the tortilla starts to heat up and the cheese melts, use a spatula to flip the quesadilla and cook on the other side.
- Cool slightly and slice with a pizza cutter.
Notes
Serve with a side of salsa or guacamole. Ole!