Black Bean and Corn Quesadillas

June 23, 2016 at 7:40 pm 1 comment

Survival food. Thank goodness for the America’s Test Kitchen Quick Family Cookbook these past several months. We’re just starting to figure out how to be parents and cook regular meals at the same time. We’ve enjoyed these quesadillas more than once.

  • 2 TBSP vegetable oil
  • 1 15-oz can rinsed black beans (mash 1/3 of the beans with a potato masher)
  • 1/2 cup corn
  • 1 tsp taco seasoning (check seasoning for wheat ingredients if you’re preparing a GF version)
  • 6 oz shredded cheese or substitute
  • 1/2 cup salsa
  • flour or corn tortillas
  1. Adjust oven rack to middle position and heat oven to 450 degrees. Brush rimmed baking sheet with 1 TBSP oil. Combine beans, corn, taco seasoning, cheese, and salsa in a bowl.
  2. Spread the filling over half of each tortillas, leaving 1/2-inch border at edge. Fold tortillas in half over filling, and press firmly to compact. Lay quesadillas on prepared baking sheet and brush topes with remaining 1 TBSP oil.
  3. Bake until tops of tortillas begin to brown, about 7 minutes. Flip quesadillas over, press lightly with spatula to compact, and continue to bake until crisp and golden on second side, about 3 minutes. Let cool slightly before serving.
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Entry filed under: Dairy-Free, Gluten-free, Mexican, Special Diets, Vegan, Vegetarian, Wheat-free. Tags: , , , .

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