Cheesy Black Bean Quesadillas Food

CHEESY BLACK BEAN QUESADILLAS

Steps:

• In a large nonstick skillet coated with cooking spray, saute the yellow pepper, onion and garlic in oil for 2 minutes. Stir in the tomatoes and corn; cook 2 minutes longer. Add the black beans, pepper and salt. Cook until vegetables are tender; drain., Spritz one side of each tortilla with cooking spray; place plain side up on baking sheets coated with cooking spray. Spoon bean mixture onto half of each tortilla; sprinkle with cheese. Fold tortilla over filling. , Bake at 400° for 6 minutes. Carefully turn over; bake 4-7 minutes longer or until cheese is melted.

CHEESY BACON-BEAN QUESADILLAS

Steps:

• Top half of each tortilla with beans, cheese, bacon and scallions. Fold tortilla over filling; press down with back of pancake turner. Lightly brush melted butter on both sides of each filled tortilla.
• Heat 12-inch nonstick skillet over medium heat. Cook 2 filled tortillas at a time 3 to 4 minutes, turning once, until golden brown and heated through. Cut into wedges. Serve with sour cream and salsa.

BLACK BEAN AND CORN QUESADILLAS

Steps:

• Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
• Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.

BLACK BEAN QUESADILLAS

Steps:

• Combine beans, cheese and 1/4 cup salsa in a medium bowl. Place tortillas on a work surface. Spread 1/2 cup filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
• Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 2 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Serve the quesadillas with avocado and the remaining salsa.

CORN AND BLACK BEAN QUESADILLAS

Steps:

• In a bowl, combine the mayonnaise, cheese and salsa. Spread one-quarter of the mixture onto each of the 4 tortillas.
• Sprinkle each tortilla with one-quarter of the corn, beans and onions. Fold the tortilla in half and press together.
• Preheat a nonstick frying pan over medium heat. Place a tortilla on the pan and cook until lightly browned on the bottom. Flip and cook the other side until the cheese is melted and the tortilla is golden brown.
• Remove from pan and repeat with remaining tortillas. To serve, cut into wedges.

BLACK-BEAN QUESADILLAS WITH GOAT CHEESE

Steps:

• Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add the onion and garlic, and saute for 3 minutes.
• Stir in 1/2 cup salsa, cumin, and beans, and bring to a boil. Reduce heat, and simmer for 5 minutes or until thick.
• Mash the bean mixture slightly with a potato masher.
• Remove from heat; stir in the cilantro and goat cheese.
• Spread the bean mixture evenly over 4 tortillas; top each with 1 tortilla, pressing gently.
• Heat 1/4 teaspoon olive oil in pan over medium-high heat. Add 1 quesadilla, and cook for 2 minutes on each side. Repeat the procedure with the remaining olive oil and quesadillas.
• Cut each quesadilla into 6 wedges. Serve with fat-free sour cream and 1/2 cup salsa.

BLACK BEAN QUESADILLAS

Steps:

• In a large bowl, mash beans; add 1 cup salsa. Place five tortillas on ungreased baking sheets; spread with bean mixture. Sprinkle with cheese; top with the remaining tortillas. , Bake at 350° for 15-18 minutes or until crisp and heated through. Cut each quesadilla into six wedges. Serve with sour cream and remaining salsa.

BLACK BEAN QUESADILLAS FROM GOYA®

Steps:

• Using small-hole strainer, drain liquid from Pico de Gallo Salsa; discard liquid. Transfer remaining tomato mixture to medium bowl. Mix in black beans, cheese and cilantro until combined.
• Divide black bean mixture evenly over half of each tortilla (about 1/2 cup each). Fold tortillas in half.
• Heat large griddle or skillet over medium-high heat. Brush with oil. Place filled tortillas on griddle. Cook, carefully flipping once, until tortillas are golden brown and crisp and cheese filling melts, about 5 minutes.
• Cut quesadillas into wedges. Serve with your favorite GOYA® Salsita variety, if desired.