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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a Canadian Living recipe and has been a favourite at our house. Serve these quesadillas with a green salad and you have a meatless but very tasty meal. The recipe indicates 4 servings (4 whole quesadillas) but I find that with a salad, 1/2 of a quesadilla fills me up. I have never used the jalapenos, as I don't like foods that are too spicy. Enjoy! Ingredients:
2 teaspoons vegetable oil |
1 onion, chopped |
1 sweet green pepper, diced |
1 tablespoon chili powder |
1/2 teaspoon ground cumin |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 (19 ounce) can black beans, drained and rinsed |
1 cup salsa |
1/2 cup corn kernel |
4 large flour tortillas |
2 cups cheddar cheese, shredded |
1/2 cup light sour cream |
1/4 cup pickled jalapeno pepper, diced (optional) |
Directions:
1. In a large nonstick skillet, heat oil over medium heat; cook onion, green pepper, chili powder, cumin, salt and pepper until softened, about 8 minutes. Add black beans, salsa and corn; cook, stirring often, until heated through, about 5 minutes.
2. Evenly spoon bean mixture over half of each tortilla; sprinkle with cheese. Fold uncovered half over top and press lightly. Place on large rimmed baking sheet; bake in 425F oven, turning once, for 10 minutes. Serve with sour cream, and jalapeno peppers (if using).
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