1/4 of a large onion – diced
1/4 of a green pepper – diced
1 Tbs. olive oil
1 c. frozen corn
1 Tbs. diced chilies
1 can black beans – drained and rinsed
1/2 bunch cilantro – chopped
1/2 tsp. salt
1/4 tsp. pepper
1 – 2 tsp. chili powder
1/2 tsp. cumin
2 c. Monterrey Jack cheese – shredded
6 wheat tortillas
butter – spread this lightly on the outside of the tortillas before adding to the frying pan
In a medium sauce pan, heat the olive oil. Add the green peppers and onions and saute for a few minutes. Add the corn, beans, chilies, cilantro and spices. Heat.
Heat a larger pan for cooking the quesadillas in. Lay 1 tortilla in the pan, add 1/6 of the cheese add 1/3 of the veggie mixture, add another 1/6 of the cheese and lay another tortilla on top. Cook until tortilla is browned and cheese is melting – flip and cook the other tortilla until cheese is completely melted and tortilla is browned.
Repeat for the other 2 servings.
If easier cook quesadillas by doing only half a side and fold over. It is easier to flip this way.
Serve warm and with your favorite condiments – salsa, sour cream or guacamole.
We really thought these were very yummy. We like quesadillas as leftovers for lunch and these worked really well for that.
Recipe adapted from Favorite Family Recipes