lovethechefblog

With the new year we are trying to eat a few meatless meals a week. I found this recipe to have tons of flavor.

Black Bean Quesadillas:

Servings: 2 folded 8-inch quesadillas

 

Ingredients

1 cup frozen corn kernels, thawed

6 teaspoons olive oil, plus more for brushing the tortillas

3/4 cup minced red onion

2 Tablespoons minced garlic

1  1/2 teaspoon chili powder

1 cup black beans (drained, canned)

2 tablespoons lime juice

Kosher salt

6 plain flour tortillas, 8-inch

4 cups Pepper Jack cheese shredded

Instructions

1. Heat a 10-inch nonstick skillet over medium-high heat until hot, about 2 minutes.
2. Add the corn and cook, stirring occasionally, until kernels begin to brown and pop, 3 to 5 minutes; transfer corn to medium bowl.
3. Heat 2 teaspoons vegetable oil in now-empty skillet over medium heat until shimmering; add red onion and cook, stirring occasionally, until softened, about 3 minutes.
4. Add garlic and chili powder and cook until fragrant, about 1 minutes; stir in beans and cook until heated through, about 1 minute.
5. Return corn to skillet and toss to combine; gently press mixture with spatula to lightly crush black beans.
6. Transfer mixture to now-empty bowl, stir in lime juice, and season to taste with salt.

I made a small salad and cut up and avocado with some Greek plain yogurt and salsa! A very good vegetarian dinner.

Happy Cooking!!