Wednesday, March 28, 2012
Bean Quesadillas with Corn Salsa
Baseball season is upon us, so that means later than usual dinners! Its my hope to really plan ahead and make sure I have easy meals ready to go, so we are not scrambling at 7pm to figure out what is for dinner.
These quesadillas are easy, quick, filling and delicious!
makes 8 quesadillas
16 corn tortillas (flour or wheat is fine too)
2 cans of refried black beans
1-2 tsp cumin
1/3 cup chopped green onions (some reserved for the salsa)
1/4 cup nutritional yeast (gives a great cheesy flavor, but can omit)
2 ears of corn, kernels cut off
1/2 of a bell pepper, diced
extra green onions
1/4 cup of your favorite salsa verde
Place corn kernels in a bowl and add in bell pepper, reserved green onions, salsa verde and s/p. Stir to combine. Set aside.
Scoop beans into a large bowl, along with cumin, green onions, nutritional yeast and s/p. Stir until fully incorporated.
Spread bean mixture on one tortilla and top with another one. Heat in a dry skillet until golden brown and slightly crispy. Top with corn salsa, and serve!