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Cheesy Black Bean Quesadillas |
Ingredients Monterey Jack Cheese 1 1/2 cups, divided Butter 2 tablespoons, divided Flour Tortillas 8 (8 inch) Red Pepper Flakes 1/4 teaspoon Salsa 1/4 cup Olive oil 2 teaspoons Onion 3 tablespoons, finely chopped Black Beans 1 Can 15.5 oz, drained Brown Sugar 1 tablespoon Whole kernel corn 1 Can 10oz, drained 10 minutes to prepare, 30 minutes to cook, ready in 40 minutes This corn and black bean quesadilla recipe is spicy, sweet, cheesy, and savory all at once. Easy to serve and simple to whip up, it makes for a great dinner option with sides, appetizer, lunch, and is great for leftovers! Top with sour cream and guac as desired. Step 1: In a large pan using medium heat settings start to heat your oil Step 2: Mix in chopped onions till soft, then mix in beans, corn, sugar, salsa, and pepper flakes Step 3: Mix in olive oil, garlic, tomatoes, feta, and parmesan cheese, stirring gently Step 4: For about 3-4 minutes depending on your settings, cook all of the