Black Bean and Corn Quesadillas |
| Name: |
Ashley Kennedy |
| Base: |
Macdill AFB |
| Recipe: |
You will need 2 tablespoons olive oil, 3 tablespoons finely chopped onion, 1 15.5 ounce can black beans, drained and rinsed, 1 10 ounce can whole kernel corn drained, 1 tablespoon brown sugar, 1/4 cup salsa, 1/4 teaspoon red pepper flakes, 2 tablespoons butter divided, 8 (8 inch) flour tortillas and 1 1/2 cups shredded Monterey Jack cheese, divided. Heat oil in a large sauce pan over medium heat. Stir in onion and cook until softened, about two minutes. Stir in beans and corn, then add sugar,salsa, and pepper flakes; mix well. Cook until heated through about, three minutes. Melt 2 teaspoons of the butter in a large skillet over medium heat. Place it tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed and repeat with remaining tortillas and filling. |
| |
|
|
