Mexican Food Recipes
Corn and Black Bean Quesadillas with Pepper Jack Cheese
If you are looking for a meat-free quesadillas recipe, how about corn and black bean quesadillas with pepper jack cheese? Black beans, corn, onion, lime, cheese, and jalapeños are the main ingredients in these delicious quesadillas and they are served hot, crispy, and oozing with flavor. This is one of the nicest quesadilla recipes of all and the pepper jack cheese gives them an incredible flavor, as do the other ingredients.
You can serve these corn and black bean quesadillas with pepper jack cheese as a main meal or even cut into wedges for appetizers. If you prefer a spicier taste, you can use more jalapeños or if you want a milder flavor, you can leave them out altogether. Perhaps you do not have any jalapenos, in which case some chili powder will give a similar result.
Sometimes when you make quesadillas you will fold the tortilla in half to seal in the filling but with other quesadilla recipes, you can put the filling on to one tortilla and put the other tortilla on top, so it is more like a sandwich. Recipes for quesadillas with black bean and corn tend to be very healthy and filling. This recipe makes a wonderful lunch and it is quick and easy to prepare.
Vegetarian Corn and Black Bean Quesadillas
Ingredients -
1 teaspoon minced garlic
2 flour tortillas
Salt
⅓ cup minced red onions
2 teaspoons lime juice
½ teaspoon chili powder
⅓ cup frozen corn
⅓ cup black beans, canned and drained
1 tablespoon minced jalapeños
2 teaspoons vegetable oil
⅔ cup shredded Monterey Jack pepper cheese
Preparation:
Heat a 10 inch nonstick skillet over a medium high heat for about 2 minutes. Add the corn and cook for 4 minutes. Transfer to a bowl. Heat 2 teaspoons of the oil and cook the red onion for 3 minutes. Add the chili powder and garlic and cook for a minute. Add the beans and cook for a further minute.
Return the corn to the pan and toss to mix. Press the mixture with a spatula to crush the black beans. Transfer the mixture to a bowl, stir in the lime juice and season with salt. Wipe out the skillet with a paper towel and return it to the heat for 2 minutes. Place a tortilla in the pan and cook for 2 minutes. Flip the tortilla and cook for 2 more minutes. Put the tortilla on a cutting board. Repeat these steps with the second tortilla while you prepare the first.
Sprinkle one half of the first tortilla with half the cheese, half the bean and corn mixture and half the jalapeños, leaving a ½ inch border around the edge. Fold the tortilla in half and press to make it flat. Brush the surface with oil and sprinkle with salt. Set aside. Repeat these steps with the second tortilla.
Put both the quesadillas in the skilled, oiled sides down and cook until crisp and golden brown. This will take a couple of minutes. Brush the surfaces with oil and sprinkle with salt. Flip the quesadillas over and cook for another couple of minutes until the other side is crisp. Transfer them to a cutting board, leave for 3 minuets then halve each one and serve.
(Serves 2)
Photo Description:
This recipe, as with other recipes for quesadillas with black bean and corn, is very easy to make. You can see from the picture how appetizing these delicious quesadillas are, and the combination of beans, corn, cheese, onions and more mean that this is a filling, satisfying lunch, dinner or snack at any time of the day. Because quesadillas are usually cooked in a skillet or frying pan, then will only take a couple of minutes to prepare, which is great if you are in a rush or if you are very hungry and want to make something fast.
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