Since our evening was quite busy, my husband and I opted to have appetizers for dinner. We both love Mexican food. It’s tasty, fun to make and pairs perfectly with a yummy margarita. We decided that quesadillas would be a quick, filling appetizer-for-dinner.
I adapted this recipe from the “Black Bean Quesadilla” recipe in Favorite Brand Name Mexican. My husband bought this cookbook for my birthday, and I love it. Not only does it contain quite a variety of recipes, but it’s well-organized and chock full of lovely photos. I really like to see picture of what I’m making.
The original recipe does not include corn and only calls for 1/2 cup of black beans. Adding the corn and doubling the amount of beans makes for a very filling quesadilla. I also increased the amount of cheese by about 1/4 of a cup, because I like cheesy quesadillas. Extra cheese also helps to hold things together.
This is not a recipe that needs to be followed carefully. Have fun changing proportions and switching up ingredients to include your favorite mix of flavors!
Black Bean and Corn Quesadillas
4 8-inch flour tortillas
1 cup shredded cheese (cheddar or Mexican blend are perfect)
1 cup canned black beans, rinsed and drained
1 cup corn (if using frozen, thaw first)
2 green onions with tops, sliced
1/2 tsp ground cumin
1 tbsp dried cilantro
salsa and sour cream for garnish
1. Preheat oven to 450 degrees. Spray large nonstick baking sheet with cooking spray. Place two tortillas on baking sheet.
2. Combine beans, corn, green onions, cumin and cilantro in a small bowl; mix lightly.
3. Spoon corn and bean mixture onto tortillas. Sprinkle cheese over mixture.
4. Top with remaining tortillas and coat tops with cooking spray.
5. Bake 10-12 minutes or until cheese is melted and tortillas are lightly browned.
6. Cut each quesadilla into 6 wedges. Top with salsa and sour cream, if desired.