Book Update: I’m still working on my Freezer Meal presentation and my post for the Heirloom Cookie Sheet company! Plus readers will get a coupon code to use exclusively on here, so stay tuned!
Recipe Update: We have been eating home more… though I guess we always have. My husband’s back is out and the family cannot all go out to eat anymore. So, I tried to make some interesting things for lunch. This is a meatless recipe good for lunch or dinner served with some salsa and perhaps Spanish rice.
Black Bean and Corn Quesadillas – Printable Version
1 teaspoons olive, canola, vegetable or grapeseed oil
3 tablespoons minced yellow or red onion; or minced white part of scallions
1 can (15.5 oz) black beans, rinse and drain
8-10 ounces canned corn, drained; or frozen corn, cooked
2 teaspoons brown sugar
1/4 cup salsa
1 tablespoon butter
8 flour tortillas
6 ounces shredded Monterey Jack, Mexican or Cheddar cheese (about 1 and 1/2 cups)
(optional ) Serve with: salsa, cilantro, etc.
1. Heat a large skillet with the oil in it over medium heat.
2. Add the onion and cook that for about 3 minutes – until soft.
3. Dump in your black beans, corn, brown sugar and salsa. Heat this mixture up until hot. About 3-4 minutes.
4. Remove the mixture from the pan. Wipe clean with a paper towel.
5. Put a little butter in the pan and melt. Lay down the tortilla. Sprinkle a handful of cheese on one half and then fold the other half over. Or, you could sprinkle it over the entire tortilla and use a second tortilla later for the top. Add some of the black bean mixture. Fold the tortilla over now or add your other tortilla on top. Heat through about 1-2 minutes. Flip and cook other side for 30 seconds. Serve warm.
Recipe adapted from allrecipes.com