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Easy Weeknight Recipes – Black Bean and Corn Quesadillas

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  • Author: Mavis Butterfield

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

  1. Heat olive oil in a large skillet over medium heat and saute the red onions until they are translucent.
  2. Add corn and cook 2 -3 minutes.
  3. Add beans, lime juice, cumin and combined well.
  4. Remove mixture from skillet.
  5. 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.
  6. Once the tortilla starts to heat up and the cheese melts, use a spatula to flip the quesadilla and cook on the other side.
  7. Cool slightly and slice with a pizza cutter.

Notes

Serve with a side of salsa or guacamole. Ole!