Black Bean and Corn Quesadillas
We've used this recipe twice now, and both times it was absolutely delicious!
Now, I made one fortunate mistake when made it the first time: I accidentally bought (organic) refried black beans instead regular black beans (duh, I know). In any case, I had to do something. Therefore, I prepared and cooked all of the ingredients exactly as stated in the recipe; however, I cooked the refried black beans separately. I then layered the tortilla with cheese, corn mix, refried beans, and light cheese and cooked it as normal. It was delicious... absolutely delicious!
It was so good that we used the refried black beans the second time. However, this time I cooked the onions; added the corn, brown sugar, red pepper, and salsa; cooked it for two minutes; and then added the refried beans to the corn mix. I constantly stirred the mix for about three minutes on medium/medium-high heat, and then let it simmer on low heat while I added the cheese to the tortilla in another pan. Using a spatula, I then placed a fair amount of the mix in the center of the tortilla, followed by a little cheese. As I placed the second tortilla on the top, I lightly pressed in the center to spread out the mix.
It was even better than the first time!!! This recipe is a keeper!
(I also recommend using one tortilla instead of two. Add cheese and the corn-bean mix to half of the tortilla, folded it over, and cook as normal. They’re much easier to manage in the pan.)
9 users found this review helpful
Aug. 28, 2013