Trying to figure out how to use those vegetables that are wilting in the back of the refrigerator? Along with those canned beans in the pantry? Try these quesadillas that can be on the table in less than 30 minutes.
Total Time: 15 Minutes (Prep - 10 Minutes / Cook - 5 Minutes)
Servings: 2
Ingredients
2 tortillas, 9 inches
3/4 cup Mexican (or your favorite) cheese, shredded
1/4 cup canned black beans, rinsed and drained
1/4 cup peppers red, green or yellow, finely chopped
2 tablespoons onions finely chopped
1/4 cup frozen corn, thawed and drained
1 Jalapeno, seeds removed, finely chopped, (optional)
Instructions
Heat nonstick pan over medium-low heat and spray oil. Place one tortilla on top of the oil.
On one half of the tortilla, sprinkle half the cheese. Arrange half the black beans, half the peppers, half the onions, half the corn and half the jalapenos on top of the cheese. Sprinkle more cheese, if you like.
Gently, fold one side of the tortilla to the other side in half. Cook one side until it’s golden brown. Reduce heat, if necessary to prevent burning.
Spray oil on top of the quesadilla. Then, gently flip it and cook the other side until golden brown. Be careful so that the filling doesn’t fall out.
Remove from pan and let it sit for 1 minute and then, cut it in half. Repeat those steps with the other tortilla.
Tips
You can add whatever other veggies you want to the quesadillas. Include more or less or even different vegetables that you like. Mushrooms, tomatoes, spinach ... whatever you want or like, you can add to the dish.
Even though this recipe is vegetarian, if you want to add meat, feel free to add shredded or sliced grilled, baked, cooked beef, shrimp, fish, chicken, etc.
You can also add rice to this. Make sure the rice is already cooked though!
Feel free to customize this dish however you want.
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