School has begun, and so have fall sports. Which translates to rushed and/or late meals. Luckily I have a few quick meals up my sleeves this year and one of them is this super quick {as in 10 minutes or less} dinner recipe for black bean and corn quesadillas.
Super easy to make, and packed with protein. I couldn’t ask for more.
Ingredients
1 can S & W Black Beans with Jalapeno
1 cup fresh or canned corn {I used fresh}
1 small red onion, chopped
1 tablespoon olive oil
1 tablespoon lime juice {I used bottled}
1/2 teaspoon cumin
1 cup Monterey jack cheese, shredded
1/4 cup salsa or guacamole as a side for dipping
Directions
Heat olive oil in a large skillet over medium heat and saute the red onions until they are translucent. Add corn and cook 2 -3 minutes. Add beans, lime juice, cumin and combined well. Remove mixture from skillet.
To cook the quesadillas I like to use a pancake griddle {because I can cook at a time}. Place tortilla on a hot griddle, add 1/2 cup of corn mixture and 1/4 cup shredded cheese. Once the tortilla starts to heat up and the cheese melts, use a spatula to flip the quesadilla and cook on the other side. Cool slightly and slice with a pizza cutter.
Serve with a side of salsa or guacamole. Ole!
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We do a very similar grilled quesadilla but without beans. I just serve refried beans alongside. I saute onions, corn, mushrooms, zucchini, peppers- sweet and spicy, then fill the tortilla, top with cheese, fold and toast well both sides in skillet. We top with salsa and plain yogurt.