posted by RisaG 09-08-100 3:06 PM
* Exported from MasterCook *
Corn and Black Bean Quesadillas
Recipe By : RisaG
Serving Size : 2 Preparation Time :0:00
Categories : Beans & Legumes Chiles
Corn
Amount Measure Ingredient -- Preparation Method
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4 (8") flour tortillas
2 tsp. vegetable oil
1 small onion -- finely chopped
2 large cloves garlic -- minced
1/2 cup corn -- frozen thawed fine
1 large jalapeno pepper (or other chile) -- finely diced
3/4 tsp. coarse salt
1/2 (15 oz.) can black beans -- rinsed and drained
1/2 avocado -- halved and pitted
1 tbsp. fresh lime juice
cilantro sprigs -- for garnish
prepared salsa -- for garnish
Preheat oven to 300°F. Stack tortillas, wrap in foil and bake until soft and pliable, about 10 minutes.
Meanwhile, in large nonstick skillet, heat oil over medium heat. Add onion and garlic and cook, stirring, until softened, 3 minutes. Add corn, chili and 1/2 tsp. salt and cook until veggies are crisp-tender, 4 minutes. Add beans and mash coarsely with potato masher. Mix well and remove from heat.
Place tortillas on work surface. Spread 1/2 of each with about 1/4 cup bean mixture, almost to edge. Fold each tortilla in half, pressing lightly to seal. Set aside.
In medium bowl, using a fork, mash together avocado, lime juice and remaining 1/4 tsp. salt. Set aside.
Coat large heavy skillet, preferably cast-iron, with cooking spray, then heat over medium heat. Add 4 quesadillas and cook until golden brown, turning once, about 3 minutes per side. Repeat with more cooking spray and remaining quesadillas.
Top each quesadilla with dollop of avocado mixture. Garnish with cilantro and salsa. Cut into wedges and serve hot.
NOTES : If you wish, serve avocado mixture as guacamole beforehand with either chips or jicama slices. Maybe add some onion or tomato to avocado mixture. Also, if you wish, preheat GF Grill. When hot, add one quesadilla at a time. Cook for 2 minutes until cheese is melted. Remove and add the next one until all are done. This will take less cooking spray and a little more time.
Original from Vegetarian Times Magazine, 6/2000, p. 30. Original used poblano peppers which are milder than jalapeno. If you can find them, use them. If not, jalapenos are easy to find in supermarkets these days.