Cheesy Corn & Black Bean Quesadillas
Only .80 Cents per Serving!
Prep: 15 minutes
Cook: 25 minutes Serves: 8
- 1 (15.5 oz) can black beans, drained and rinsed
- 1.5 cups frozen corn kernels, thawed
- 1 Tbsp canola oil
- 1 small onion
- 1 jalapeno, seeded and finely chopped
- 2 cloves garlic minced
- 6 oz pepper Jack, shredded
- Salt and pepper
- 8 (8 inch) flour tortillas
1.) In a bowl, coarsely mash beans with a potato masher. Warm a skillet over medium-high heat; cook corn for 3 to 4 minutes, stirring occasionally, until corn begins to brown. Add corn to bowl with beans.
2.) Warm oil in same skillet. Saute onion and jalepeno for 2 minutes. Add garlic; saute for 1 minute. Stir mixture into bowl with beans. Let mixture cool to room temperature.
3.) Stir in cheese; season with salt and pepper. Preheat oven to 200 degrees F. Lay a tortilla on a clean work surface; spread 1/2 cup bean mixture over half. Fold tortilla in half over filling. Repeat with remaining tortillas and bean mixture. Warm a large skillet over medium-high heat. Cook several quesadillas for 3 minutes; flip and cook until golden brown and cheese is melting, 2 to 3 minutes. Keep first batch warm in oven while cooking remaining quesadillas. Cut into wedges and serve.
Per Serving: 305 Cal, 12g Fat (6g Sat Fat), 19mg Chol, 5g Fiber, 12g Pro, 40g Carb, 789mg Sodium