I didn't used to be such a big meat eater, but since being with Gilbert I've come to eat a LOT more of it. He's certainly expanded my meat world, and I love him for it.... although, it hasn't been expand so far as to include Beef.
That being said, there are some days that I just need to be meat free. This is why I'm so happy to have found these Black Bean Quesadillas. Gilbert normally doesn't consider a meal to be complete without some form of meat. I've finally found a meat-free dinner that he devours and doesn't leave him wanting meat at the end! If that doesn't make you want to try these, I don't know what will ;)
Ingredients:
2 (8-inch) Flour Tortillas
2/3 cup Pepper Jack Cheese, shredded
1/3 cup Frozen Corn, thawed
1/3 cup Red Onion, chopped
1 tsp Garlic, Minced
1/2 tsp Chili Powder
1/3 cup Black Beans, canned
2 tsp Lime Juice
Vegetable Oil
Salt
Directions:
1) Cook thawed frozen corn in 10-inch nonstick skillet over medium-high heat, stirring occasionally, until kernels begin to brown and pop, 3-5 minutes; transfer to bowl.
2) Heat 2 tsp vegetable oil in skillet over medium heat until shimmering. Add red onion, cook until softened, about 3 minutes. Add garlic and chili powder, cook until fragrant, about 1 minute.
3) Stir in black beans and cook until heated through, about 1 minute. Return corn to skillet and gently press mixture with spatula to lightly crush beans.
4) Transfer mixture to bowl, stir in lime juice and season with salt.
5) Clean out skillet and heat over medium heat until hot. 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, 1-2 minutes longer. Slip tortilla onto cutting board. Repeat to toast second tortilla while assembling first quesadilla.
6) Sprinkle half of cheese over tortilla, leaving 1/2 inch boarder around edge, place black bean mixture on top. Fold tortilla in half over filling, and press to flatten. Brush top generously with oil, sprinkle lightly with salt and set aside. Repeat to form second quesadilla.
7) Place quesadillas in skillet, oiled side down. Cook over medium heat until crisp and well browned, 1-2 minutes. Brush tops with oil and sprinkle lightly with salt. Flip quesadillas and cook until second sides are crisp, 1-2 minutes. Transfer quesadillas to cutting board. Cool about 1-2 minutes, halve each and serve.
I promise to share my guacamole recipe too, probably next week!
What's your favorite type of quesadilla?
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| Corn and Black Bean Quesadillas with Pepper Jack |
Ingredients:
2 (8-inch) Flour Tortillas
2/3 cup Pepper Jack Cheese, shredded
1/3 cup Frozen Corn, thawed
1/3 cup Red Onion, chopped
1 tsp Garlic, Minced
1/2 tsp Chili Powder
1/3 cup Black Beans, canned
2 tsp Lime Juice
Vegetable Oil
Salt
Directions:
1) Cook thawed frozen corn in 10-inch nonstick skillet over medium-high heat, stirring occasionally, until kernels begin to brown and pop, 3-5 minutes; transfer to bowl.
2) Heat 2 tsp vegetable oil in skillet over medium heat until shimmering. Add red onion, cook until softened, about 3 minutes. Add garlic and chili powder, cook until fragrant, about 1 minute.
3) Stir in black beans and cook until heated through, about 1 minute. Return corn to skillet and gently press mixture with spatula to lightly crush beans.
4) Transfer mixture to bowl, stir in lime juice and season with salt.
5) Clean out skillet and heat over medium heat until hot. 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, 1-2 minutes longer. Slip tortilla onto cutting board. Repeat to toast second tortilla while assembling first quesadilla.
6) Sprinkle half of cheese over tortilla, leaving 1/2 inch boarder around edge, place black bean mixture on top. Fold tortilla in half over filling, and press to flatten. Brush top generously with oil, sprinkle lightly with salt and set aside. Repeat to form second quesadilla.
7) Place quesadillas in skillet, oiled side down. Cook over medium heat until crisp and well browned, 1-2 minutes. Brush tops with oil and sprinkle lightly with salt. Flip quesadillas and cook until second sides are crisp, 1-2 minutes. Transfer quesadillas to cutting board. Cool about 1-2 minutes, halve each and serve.
I promise to share my guacamole recipe too, probably next week!
What's your favorite type of quesadilla?
These sound totally yum, but I like mine with just cheese. Maybe rice if I'm feeling crazy.
ReplyDeleteWhat kind of rice?
Delete