Quesadillas with black beans and corn
1 tablespoon olive oil
2 cloves garlic, minced
2 cups chopped fresh tomatoes
1/2 cup cilantro (I love cilantro.)
1 15-ounce can black beans, rinsed and drained
4 8-inch flour tortillas
3/4 cup shredded Mexican blend cheese
1 cup frozen corn
Commercial picante sauce
Heat olive oil in a large skillet over medium-high heat. Add garlic, stir and cook for 30 seconds. Add tomatoes, cilantro, beans and corn. Cook five minutes. Place tortillas on a cookie sheet coated with cooking spray. Top each tortilla with 1/4 of the bean mixture and 3 tablespoons cheese. Fold in half. Spray tops of tortillas with cooking spray. Broil 3 minutes, until tortillas begin to brown. Let cool about 3 minutes before cutting each tortillas into three wedges.
Top with a dollop of salsa. Mmm.
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