Black Bean Corn Quesadillas
February 19, 2012
"The first time I made this, I had to have it again for breakfast because it was just so tasty. This is my variation of a recipe I originally found on allrecipes. I made a few ingredient changes to suit my tastes: I used Frontera Cranberry Chipotle Salsa with Pomegranate, but the original version just called for any flavor. I think any fruit flavored salsa would be great in this. If you do go with a fruity type, use less brown sugar (or omit it altogether)."
- Serving Size: 1 (216.4 g)
- Calories 471.6
- Total Fat - 29.2 g
- Saturated Fat - 9.6 g
- Cholesterol - 648 mg
- Sodium - 1919.7 mg
- Total Carbohydrate - 19.7 g
- Dietary Fiber - 1.7 g
- Sugars - 2.8 g
- Protein - 37.8 g
- Calcium - 544.9 mg
- Iron - 13.3 mg
- Vitamin C - 4.4 mg
- Thiamin - 0.3 mg
Heat a small amount of oil in a medium saucepan over medium heat; add onion and saute a few minutes until it begins to soften.
Add corn and saute a few minutes more, then add the beans, brown sugar, salsa, and hot sauce; stir to combine.
Continue to cook a few minutes more until the mixture is warmed through; turn down heat to low and keep warm as you prepare the quesadillas.
Heat a griddle or large skillet over medium to medium-high eat, greasing pan slightly with a touch of nonstick spray or oil.
For each quesadilla, place one tortilla in the pan, allowing to crisp a few seconds; sprinkle with 1/4 cup cheese and 1/4 of the bean mixture, making sure you get even coverage.
You may either place another tortilla on top for a large round shape, or fold over the tortilla in the pan to make a half moon shape.
Keeping an eye on the heat, adjusting up or down as needed; allow the bottom to crisp a bit, then carefully flip over to crisp the other side (this will take only a couple of minutes or so per side).
Remove to a plate and cut into wedges; serve immediately with garnishes of your choice, if desired(sour cream, avocado, salsa, etc).
Tips & Variations
No special items needed.