If you follow my blog, you know my husband doesn't think it's a meal unless it includes meat. This morning I told him we were having Black Bean and Corn Quesadillas for dinner tonight. He of course, said "No meat?". These are a quick and filling summertime dinner.
Black Bean and Corn Quesadillas
Serves 6 - 8
2 teaspoons olive oil
1 cup fresh or frozen corn
1/2 cup canned black beans, rinsed and drained
1/4 cup salsa
Kosher salt and black pepper
3/4 cup grated Monterey jack cheese
Salsa for serving
Light Sour Cream for serving
Heat 1 teaspoon olive oil in a medium sized saute pan over medium heat. Add corn, and black beans. Season with salsa, salt and pepper, cook for 3 to 5 minutes. Remove from heat.
Heat 1 teaspoon of olive in oil a skillet. Lay one tortilla in a hot skillet. Add 1/4 cup filling and then top with 2 tablespoon grated cheese. Top with another tortilla and cook for 2 to 3 minutes, until slightly browned on the bottom tortilla. Flip and cook on the other side until slightly browned and the cheese has melted.
Cut each quesadilla into six triangles and serve warm with Salsa and light sour cream.
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