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)
s/p

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
s/p

Additional toppings:

guacamole
cilantro
hot sauce

Directions:

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!

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