Roasted Corn and Black Bean Quesadillas

“This recipe came from Wild Oats. It was great! I struggle with quesadillas, so I made them more like taco's, melting the cheese onto the taco shell first.”
READY IN:
1hr 10mins
SERVES:
6
YIELD:
18 wedges
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees.
  2. In a large bowl, toss together corn, red pepper, garlic, onion, and jalapeno pepper with 2 tablespoons of the olive oil.
  3. Pour mixture onto a cookie sheet, roast for about 20-30 minutes, stirring occassionally.
  4. Remove when corn is carmelized.
  5. Add beans to the same large bowl. Add lime juice, salt, and corn mixture, stir.
  6. In a large saute pan, heat a teaspoon of olive oil. Place one tortilla onto the pan.
  7. Add 1 cup of the corn and bean mixture and spoon evenly on the tortilla.
  8. Add 2 oz of cheese.
  9. Place the second tortilla on top, cover and cook for about 1 minute.
  10. Flip the quesadilla carefully, cook for about 1 minute, or until golden brown.
  11. Remove from pan, cut into 6 wedges and serve with salsa, sour cream, guacamole, and fresh cilantro. Repeat two more times for a total of 18 wedges.

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