Thursday, August 26, 2010

Black Bean Quesadillas with Corn Salsa

This is so totally boring. I mean, it was quick and it was a nice way to cook quesadillas without having to flip them. But the meal itself is just boring. I wouldn't make this again.


Black Bean Quesadillas with Corn Salsa
Cooking Light, March 2004

Heating all of the quesadillas at the same time in the oven is faster than cooking them one at a time in a skillet.

1 tablespoon olive oil
1 1/2 teaspoons bottled minced garlic
2 cups chopped plum tomatoes
1/2 cup chopped fresh cilantro
15 ounces black beans -- drained and rinsed
4 (8-inch) flour tortillas
Cooking spray
3/4 cup preshredded Mexican blend cheese -- (3 ounces)

1 cup frozen whole-kernel corn
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon bottled minced garlic
1 red bell pepper -- chopped

1. To prepare the quesadillas, preheat the broiler.

2. Heat olive oil in a large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add tomatoes, 1/2 cup cilantro, and beans; cook 5 minutes or until liquid evaporates, stirring occasionally. Place tortillas on a baking sheet coated with cooking spray. Top each tortilla with 1/2 cup bean mixture and 3 tablespoons cheese; fold in half. Lightly coat tops with cooking spray. Broil 3 minutes or until cheese melts and tortillas begin to brown. Cut each tortilla into 3 wedges.

3. To prepare salsa, combine corn and remaining ingredients in a small saucepan. Bring to a boil over high heat, and cook for 2 minutes, stirring frequently. Serve with quesadillas.

Servings: 4

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