Black Bean 'n' Corn Quesadillas |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Black beans partner up with spinach and corn in these easy and satisfying quesadillas from Susan Franklin of Littleton, Colorado. Ingredients:
1 can (15 ounces) black beans, rinsed and drained, divided |
1 small onion, finely chopped |
2 teaspoons olive oil |
1 can (11 ounces) mexicorn, drained |
1 teaspoon chili powder |
1 teaspoon ground cumin |
1 package (6 ounces) fresh baby spinach |
8 flour tortillas (8 inches) |
3/4 cup shredded reduced-fat monterey jack cheese or mexican cheese blend |
Directions:
1. In a small bowl, mash 1 cup beans with a fork. In a large skillet, saute onion in oil until tender. Add the corn, chili powder, cumin, mashed beans and remaining beans; cook and stir until heated through. Stir in spinach just until wilted.
2. Place two tortillas on an ungreased baking sheet; spread each with a rounded 1/2 cup of bean mixture. Sprinkle each with 3 tablespoons of cheese; top with another tortilla. Repeat.
3. Bake at 400° for 8-10 minutes or until cheese is melted. Cut each quesadilla into six wedges. Serve warm. Yield: 6 servings.
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