2 teaspoons vegetable oil, plus more for brushing the tortillas
1/3 cup minced red onion
1 teaspoon minced garlic
1/2 teaspoon chili powder
1/3 cup black beans (canned)
2 teaspoons lime juice
Kosher salt
2 plain flour tortillas, 8-inch
2/3 cup Pepper Jack cheese, in pieces or shredded
Instructions
Heat a 10-inch nonstick skillet over medium-high heat until hot,
about 2 minutes.
Add the corn and cook, stirring occasionally, until kernels begin
to brown and pop, 3 to 5 minutes; transfer corn to medium
bowl.
Heat 2 teaspoons vegetable oil in now-empty skillet over
medium heat until shimmering; add red onion and cook, stirring
occasionally, until softened, about 3 minutes.
Add garlic and chili powder and cook until fragrant, about 1
minutes; stir in beans and cook until heated through, about 1
minute.
Return corn to skillet and toss to combine; gently press mixture
with spatula to lightly crush black beans.
Transfer mixture to now-empty bowl, stir in lime juice, and
season to taste with salt.
Wipe out the skillet with paper towels and return pan to medium
heat until hot, about 2 minutes.
Place 1 tortilla in skillet and toast until soft and puffed slightly at
edges, about 2 minutes.
Flip tortilla and toast until puffed and slightly browned, 1 to 2
minutes longer.
Wipe out the skillet with paper towels and return pan to medium
heat until hot, about 2 minutes.
Place 1 tortilla in skillet and toast until soft and puffed slightly at
edges, about 2 minutes.
Flip tortilla and toast until puffed and slightly browned, 1 to 2
minutes longer.
Slip tortilla onto cutting board. Repeat to toast second tortilla
while assembling first quesadilla.
Sprinkle 1/3 cup cheese, half the corn and bean mixture over
half of tortilla, leaving 1/2-inch border around edge.
Fold tortilla in half and press to flatten.
Brush surface generously with oil, sprinkle lightly with salt, and
set aside.
Repeat to form second quesadilla.
Place both quesadillas in skillet, oiled sides down; cook over
medium heat until crisp and well browned, 1 to 2 minutes.
Brush surfaces with oil and sprinkle lightly with salt.
Flip quesadillas and cook until second sides are crisp and
browned, 1 to 2 minutes longer.
Transfer quesadillas to cutting board; cool about 3 minutes,
halve each quesadilla, and serve.
Originally Submitted
12/28/2011
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