Quesadillas are really quick, cheap, healthy, and kid-friendly. You can make them any number of ways--I suppose that is why this particular recipe is titled "Kitchen Sink" quesadillas.
serves 4
1 (15.5-ounce) can black beans, drained and rinsed
1 (11-ounce) can corn kernels, drained
3/4 cup salsa
1/2 teaspoon kosher salt (or 1/4 tsp. table salt)
1/4 teaspoon black pepper
4 to 8 flour tortillas, depending on size
1 1/2 cups (6 ounces) shredded cheddar or Monterey Jack cheese
Heat oven to 400°F. In a medium bowl, combine the beans, corn, salsa, and salt and pepper.
Place two to four tortillas on a baking sheet, depending on the size of the tortilla. Sprinkle with half the cheese. Using a slotted spoon, transfer the black bean mixture on top of the cheese. Sprinkle with the remaining cheese and top with the remaining tortillas. Bake until the cheese has melted, about 7-9 minutes.
Cut the quesadillas into wedges and serve.
Other ideas for quesadillas--mix and match as you like:
Refried beans (or black beans, or pinto beans--whatever you like)
1 tomato, diced
Frozen corn, cooked
Avocado, diced
Sour cream
Spread some beans onto a tortilla, cover with shredded cheese, corn, and tomato, then top with another tortilla. Bake as directed in above recipe or fry in skillet on the stovetop with a little butter. Serve with sour cream, avocado, or salsa, if desired.
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