Black Bean Quesadillas

I think everyone is well aware that I love Mexican food, and a few weeks ago I was in the mood for a new variation on what seems to be our weekly fix. These are healthy, tasty and were so good that I made them again last night! This recipe originally came from Cooks Illustrated, so you know it is good stuff. We only had to pick up a few things for these, making them easy on the wallet. Don't get discouraged by the many steps- they are quick and easy.

BLACK BEAN QUESADILLAS

Servings: 2 folded 8-inch quesadillas

INGREDIENTS

1/3 cup frozen corn kernels, thawed

2 teaspoons vegetable oil, plus more for brushing the tortillas

1/3 cup minced red onion

1 teaspoon minced garlic

1/2 teaspoon chili powder

1/3 cup black beans (canned)

2 teaspoons lime juice

Kosher salt

2 plain tortillas, 8-inch

2/3 cup Pepper Jack cheese, in pieces or shredded

INSTRUCTIONS

 -Heat a 10-inch nonstick skillet over medium-high heat until hot, about 2 minutes.

-Add the corn and cook, stirring occasionally, until kernels begin to brown and pop, 3 to 5 minutes; transfer corn to medium bowl.

-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.

-Add garlic and chili powder and cook until fragrant, about 1 minutes; stir in beans and cook until heated through, about 1 minute.

-Return corn to skillet and toss to combine; gently press mixture with spatula to lightly crush black beans.

-Transfer mixture to now-empty bowl, stir in lime juice, and season to taste with salt.

-Wipe out the skillet with paper towels and return pan to medium heat until hot, about 2 minutes.

-Place 1 tortilla in skillet and toast until soft and puffed slightly at edges, about 2 minutes.

- Flip tortilla and toast until puffed and slightly browned, 1 to 2 minutes longer.

-Slip tortilla onto cutting board.

-Repeat to toast second tortilla while assembling first quesadilla.

-Sprinkle 1/3 cup cheese, half the corn and bean mixture over half of tortilla, leaving 1/2-inch border around edge. Fold tortilla in half and press to flatten. Brush surface generously with oil, sprinkle lightly with salt, and set aside.

-Repeat to form second quesadilla.

-Place both quesadillas in skillet, oiled sides down; cook over medium heat until crisp and well browned, 1 to 2 minutes. Brush surfaces with oil and sprinkle lightly with salt.

-Flip quesadillas and cook until second sides are crisp and browned, 1 to 2 minutes longer.

-Transfer quesadillas to cutting board; cool about 3 minutes, halve each quesadilla, and serve.

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And a tip from me, I buy the Birds Eye Steamfresh frozen corn that comes as four small separate frozen packs, perfect for a quick side dish or a recipe that calls for a small amount like this. If there's more than two of you, definitely double the recipe- it makes exactly two quesadillas.
Tried any new recipes lately? This one is a definite keeper- I love it when that happens!

Happy Tuesday, xo.