Spacer Black Bean Quesadillas with Corn Salsa
  | Asymmetry | Cooking | Black Bean Quesadillas with Corn Salsa |



A simple, tasty supper for warm days. I found it very easy to burn them under the broiler, and the bottoms remained soft, so next time I'm planning to use the oven and see how they turn out.

1 Tbsp olive oil
1 1/2 tsp minced garlic
2 c chopped plum tomatoes (or one can diced if you're me and can't be bothered with fiddling)
1/2 c chopped cilantro
1 15-oz can black bean, rinsed and drained
4 8-inch flour tortillas
Cooking spray
3/4 (3 oz) shredded cheese of your preference

1 c whole-kernal corn
1/2 c chopped cilantro
2 Tbsp lime juice
1/2 tsp minced garlic
1 red bell pepper, chopped


  1. Preheat the broiler (or oven).
  2. To prepare the salsa, combine ingredients in a small saucepan. Bring to a boil over high heat and cook 2 minutes, stirring frequently.
  3. Heat olive oil in a large skillet over medium-high heat. Add garlic, cook 30 seconds. Add tomatoes, 1/2 cup cilantro, and beans; cook 5 minutes or until liquid evaporates, stirring occasionally.
  4. Place tortillas on a baking sheet coated with cooking spray. Top each with 1/2 cup bean mixture and 3 Tbsp cheese; fold in half. Lightly coat tops with cooking spray.
  5. Broil 3 minutes or until cheese melts and tortillas begin to brown.

Serves 4 (in theory).

Cooking Light, issue unknown.

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Except where noted, all material on this site is © 2004 Rebecca J. Stevenson