BLACK BEAN AND CORN QUESADILLAS
My vegetarian husband goes crazy over these every time! They are really cheesy, a little bit spicy, and a little bit sweet. Feel free to play around and add chicken or veggies, if you desire. Don't forget the salsa and sour cream!
Provided by EFasse
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 363 calories, Carbohydrate 45.6 g, Cholesterol 26.5 mg, Fat 14.5 g, Fiber 6.3 g, Protein 13.9 g, SaturatedFat 7 g, Sodium 732.5 mg, Sugar 3.2 g
BLACK BEAN AND CORN QUESADILLAS
These simple and healthy Black Bean Quesadillas are an easy dinner everyone loves. Flour tortillas filled with cheese, black beans, corn, onion, bell pepper and spices.
Provided by Lauren Allen
Categories Main Course
Time 10m
Number Of Ingredients 13
Steps:
- Add olive oil to a large skillet over medium high heat.
- Add the onion and bell pepper and saute for 1-2 minutes.
- Add garlic and saute for 30 seconds. Add black beans, corn, salsa, brown sugar, cumin and chili powder and stir to combine.
- Reduce heat. Taste and adjust seasonings, if desired.
- Heat another large skillet. Place one tortilla in the skillet. Add a sprinkle of cheese, followed by a heaping scoop of black bean and corn filling and spread into an even layer.
- Top with another sprinkle of cheese. Add a tortilla on top and cook until the bottom tortilla is golden.
- Use a large spatula to carefully flip the tortilla to the other side. Cook until cheese is melted and bottom tortilla is golden brown.
- Serve with sour cream and salsa.
Nutrition Facts : Calories 295 kcal, Carbohydrate 19 g, Protein 18 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 49 mg, Sodium 497 mg, Fiber 6 g, Sugar 2 g, ServingSize 1 serving
HOMEMADE CHORIZO, REFRIED BEAN AND CHEDDAR QUESADILLAS
Season ground pork with the flavors of chorizo sausage and tuck it into a bean-and-cheese quesadilla.
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 17
Steps:
- Heat the lard in a large skillet over medium heat. Add the onion and garlic and cook, stirring, until soft, about 5 minutes. Add the ground pork, ancho powder, cumin, paprika, oregano, cinnamon, clove and 1/2 teaspoon salt and cook, stirring and breaking up the meat, until brown, about 4 minutes. Add 1/2 cup water, bring to a simmer and cook for 5 minutes. Transfer to a medium bowl.
- Lay a tortilla on a work surface and top evenly with 1/2 cup Cheddar. Add 1/4 of the chorizo, 1/4 of the beans and some jalapeno. Fold the tortilla in half to enclose fillings. Repeat with remaining tortillas and ingredients.
- Melt 1/2 tablespoon butter in a large non-stick or cast-iron skillet over medium heat. Cook the quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Remove to a cutting board and repeat with the remaining quesadillas.
- Cut into triangles and serve with guacamole, salsa, chopped scallions and sour cream.
BLACK BEAN 'N' CORN QUESADILLAS
Black beans partner up with spinach and corn in these easy and satisfying quesadillas from Susan Franklin of Littleton, Colorado. -Susan Franklin, Littleton, Colorado
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a small bowl, mash 1 cup of the beans with a fork., In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in corn, cumin, chili powder, mashed beans and the remaining beans; heat through. Stir in spinach just until wilted., Spread four tortillas with bean mixture; sprinkle with cheese. Top with remaining tortillas. Place on two ungreased baking sheets., Bake 8-10 minutes or until cheese is melted. Cut each into six wedges.
Nutrition Facts : Calories 358 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 900mg sodium, Carbohydrate 56g carbohydrate (4g sugars, Fiber 5g fiber), Protein 15g protein.
CHORIZO AND BEAN QUESADILLA
A cheap and cheerful way to jazz up a wrap with cheese and chorizo, served with a tomato and cucumber salad.
Provided by Paul Rankin
Categories Light meals & snacks
Yield 1
Number Of Ingredients 10
Steps:
- Mix the cheese, chorizo, beans, coriander and salt and freshly ground black pepper in a bowl.
- Spread the mixture onto one of the tortillas and top with the other.
- Heat a little oil in a frying pan and pan-fry the quesadilla for 2-3 minutes on each side.
- Meanwhile, for the salad, mix all the ingredients together in a bowl and season with salt and pepper. Garnish with more fresh coriander.
- To serve, transfer the quesadilla to a plate and serve the salad alongside.
CHORIZO BLACK BEANS
Chorizo Black Beans have tons of smoky, spicy flavor and are a great accompaniment to any Mexican meal.
Provided by Christin Mahrlig
Categories Side Dish
Time 17m
Number Of Ingredients 12
Steps:
- In a medium nonstick or cast iron pan, cook bacon until crispy. Remove bacon and set aside.
- Add chorizo to bacon grease in the pan. Cook until partially browned, breaking apart with a wooden spoon.
- Add onion and bell pepper, and cook stirring frequently until onion is soft.
- Stir in garlic and cook for 1 minute.
- Add remaining ingredients, except cilantro, and cook for about 5 minutes.
- Crumble reserved bacon and sprinkle on top along with cilantro. Serve.
CHORIZO, BLACK BEAN AND CORN QUESADILLOS
This recipe is taken from the Southern Living All-Time Favorites Magazine. The recipe also includes a Cilantro Pesto which is used inside the quesadillo and as a dipping sauce. Can't wait to try this dish!
Provided by DailyInspiration
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook sausage in a large skillet over medium heat 5 minutes or until browned. Add black beans, corn and cumin and cook, stirring occasionally, 3 - 4 minutes or until thoroughly heated.
- Spread cilantro pesto evenly on each tortilla; sprinkle with cheese . Spoon chorizo mixture on half of each tortilla. Wipe skillet clean.
- Cook, tortilla side down, in a lightly greased skillet over medium-high heat 1 minute or until lightly browned. Fold tortilla in half over filling. Repeat with remaining tortillas. Serve immediately with remaining pesto.
- Pesto Sauce: Process all ingredients in a food processor until smooth; stopping to scrape down sides. Store in refrigerator up to 1 week.
CHEESY BLACK BEAN QUESADILLAS
"These savory bean and vegetable quesadillas are great for those who love Mexican flavors but can't handle too much heat," Cherylyn Radford explains from Fox Creek, Alberta. "I like to serve slices with salsa and fat-free sour cream."
Provided by Taste of Home
Categories Appetizers Lunch
Time 35m
Yield 5 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 381 calories, Fat 12g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 820mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 6g fiber), Protein 18g protein. Diabetic Exchanges
BLACK BEAN AND CORN QUESADILLAS
This Black Bean and Corn Quesadilla is a delicious meatless meal. It's flavorful and packed with protein!
Provided by Whitney Wright
Categories Main Course
Time 25m
Number Of Ingredients 15
Steps:
- In a skillet over medium heat, add the olive oil, onion and bell pepper. Saute until the onion turns translucent about 6-7 minutes.
- Add the corn, green chiles, black beans, chili powder, and cumin to the onion and bell pepper pan. Salt and pepper the mixture to taste. Heat until warm.
- Place a large skillet over medium heat, melted 1/2 tablespoon of butter. Place a tortilla on the butter. Sprinkle a handful of pepper jack cheese over the surface of the torilla.
- Add about 2/3 cup of the corn and black bean mixture on top of the cheese. Sprinkle chopped cilantro over the bean mixture and then lightly sprinkle a little more cheese a top the cilantro. Cover with another tortilla.
- Cook for 2-3 minutes or until the tortilla is lightly golden and cheese has melted. Using a large flat spatula, flip the quesadilla over and cook the other side for another 2-3 minutes or until golden. Transfer to a cutting board and cut the quesadilla into wedges.
- Top with sour cream, salsa, more cilantro and avocado if desired. Enjoy immediately.
Nutrition Facts : Calories 441 kcal, Carbohydrate 35 g, Protein 19 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 50 mg, Sodium 736 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 12 g, ServingSize 1 serving
CHORIZO, BLACK BEAN & CORN CHOWDER
This is a lovely chowder with great flavors, and it's quick and easy to make. It's a great way to stretch a small amount of flavourful meat a long way. I used turkey sausage, and it was terrific. Recipe courtesy of my latest favorite cookbook Spilling the Beans.
Provided by AmyZoe
Categories Chowders
Time 47m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan set over medium-high heat, heat a drizzle of oil and saute the onion, carrot, and celery for about 5 minutes, until soft.
- Add the chorizo sausage, squeezed out of it's casing, breaking it up with a spoon, until the meat is no longer pink.
- Stir in the green onions, garlic, and cumin and cook for another minute or two.
- Add the corn, beans, potato, and stock and bring to a simmer.
- Reduce the heat, cover, and cook for about 20 minutes, until the potatoes are tender.
- Simmer for a bit longer (uncovered) if you'd like to thicken up a bit, then stir in the cream or coconut milk and heat through.
- Serve immediately.
SQUASH AND CHORIZO QUESADILLAS
These quesadillas are perfect for fall. They are stuffed with butternut squash which are at their peak this time of year. You will have some leftover beans. Add them to any salad for extra protein, make some homemade nachos and incorporate the beans into the topping, or turn them into a black bean burger patty. The options are endless for leftover beans!
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the chorizo in a large nonstick skillet over medium-high heat, breaking it up with a wooden spoon, until browned, about 4 minutes. Remove to a large bowl, reserving the pan drippings.
- Reduce the heat under the skillet to medium and add the squash, 1/3 cup water and 1/2 teaspoon salt; gently toss. Cover and cook until the squash is fork-tender, about 4 minutes. Uncover and cook until the liquid evaporates, 1 to 2 more minutes. Add the beans, chile powder and a pinch of salt and cook, tossing, until warmed through, 2 to 3 minutes. Add to the bowl with the chorizo.
- Meanwhile, whisk the lime juice and 1 tablespoon olive oil in a small bowl. Put the kale in a large bowl and pour the lime dressing on top. Massage the dressing into the kale; season with salt.
- Divide the squash mixture among the tortillas, leaving one half of each tortilla uncovered. Top with the cheese. Fold over the other half of each tortilla. Return the skillet to medium heat and add 1 tablespoon olive oil. Add 2 of the quesadillas and cook, flipping halfway, until golden, 3 to 4 minutes. Add the remaining 1 tablespoon olive oil and repeat with the remaining quesadillas.
- Cut the quesadillas in half. Divide among plates and serve with the kale salad, pico de gallo and sour cream.
Nutrition Facts : Calories 840, Fat 53 grams, SaturatedFat 20 grams, Cholesterol 95 milligrams, Sodium 1916 milligrams, Carbohydrate 59 grams, Fiber 9 grams, Protein 32 grams, Sugar 5 grams
BLACK BEAN AND SPANISH CHORIZO WITH RICE
This is a great one-pot dish. Don't know if it has a heritage, but I like it. I am a huge fan of Spanish chorizo and this is a great quick dish. I like it; if you don't, let me know how you change it!
Provided by Brad
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 51m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a pan over medium-high heat. Cook chorizo, stirring gently, until browned, 5 to 7 minutes. Transfer to a plate. Add onion and garlic to the pan; cook and stir until lightly browned, about 5 minutes. Add rice. Cook, mixing occasionally, until coated in oil, 2 to 4 minutes.
- Pour chicken stock into the rice mixture; bring to a boil. Add diced tomatoes with peppers, cumin, paprika, and cayenne pepper. Cover and reduce heat to medium. Cook until rice is tender, about 15 minutes, adding more water if needed. Add the cooked chorizo and black beans; cook and stir until heated through, 4 to 6 minutes more.
Nutrition Facts : Calories 415.4 calories, Carbohydrate 63.2 g, Cholesterol 19.3 mg, Fat 10.9 g, Fiber 9.6 g, Protein 15.9 g, SaturatedFat 2.8 g, Sodium 2044.3 mg, Sugar 2.6 g
More about "chorizo black bean and corn quesadillos food"
CHORIZO BLACK BEAN QUESADILLAS - MARVELOUS MUNCH
From marvelousmunch.com
Cuisine MexicanCategory Main CourseServings 2Total Time 30 mins
- Once chorizo is cooked remove from pan and leave a tiny bit of the grease for the tortillas to absorb
CHEESY CORN-AND-BLACK-BEAN QUESADILLAS RECIPE | …
From myrecipes.com
5/5 (6)Total Time 40 minsServings 8Calories 305 per serving
- In a bowl, coarsely mash beans with a potato masher. Warm a large skillet over medium-high heat; add corn and cook for 3 to 4 minutes, stirring occasionally, until corn begins to brown. Add corn to bowl with beans.
- In same skillet, warm oil. Add onion and jalapeño and sauté for 2 minutes. Add garlic and sauté 1 minute longer. Stir mixture into bowl with beans and corn. Let mixture cool to room temperature, about 10 minutes.
- When cool, stir in cheese and season with salt and pepper. Preheat oven to 200ºF. Spread a tortilla out on a work surface and spread a 1/2-cup portion of bean mixture over half. Fold tortilla in half. Repeat with remaining tortillas and bean mixture. Warm a large skillet over medium-high heat. Cook as many tortillas as fit in skillet, 3 minutes, then flip quesadillas and cook until golden brown and crispy and cheese is melting, 2 to 3 minutes longer. Place quesadillas on a baking sheet and keep warm in oven while you cook remaining quesadillas. Cut into wedges and serve.
PIG OUT SALSA (CHORIZO, BLACK BEAN AND CORN SALSA ...
From recipetineats.com
5/5 (10)Estimated Reading Time 4 mins
- Heat oil in a large skillet over high heat. Add garlic and chorizo and cook for 4 - 5 minutes until golden all over. Set aside to cool, but not col (oil will harden).
- Place beans, tomato, corn, onion and coriander in a bowl. Pour over Chorizo, including all the oil in the skillet, and the Dressing. Toss and serve!
VEGAN BLACK BEAN & CORN QUESADILLA - IT DOESN'T TASTE LIKE ...
From itdoesnttastelikechicken.com
5/5 (12)Total Time 20 minsCategory Main CourseCalories 372 per serving
- To make the black beans and corn: Heat the oil in a skillet or frying pan over medium-high heat. When hot, sauté onion, garlic, and jalapeño, until the onion softens and begins to brown. Now add in the black beans, corn, and spices, and heat through, about 2 minutes.
- To assemble the quesadilla: Heat a large dry pan over medium heat. I like toasting my tortilla on both sides. To do that, lay the tortilla down in the pan and let toast for about 1 minute until it’s just starting to get golden spots on the bottom. Flip and now add the toppings to the toasted side of the tortilla. On one half, smear a couple spoonfuls of the nacho cheese across, then top with several spoonfuls of black bean and corn mixture, a sprinkle of diced tomatoes, and garnish with green onions, and cilantro. Use a spatula to fold over the tortilla making a half moon shape. Pat down the tortilla with your spatula so it all sticks together. Cook for about 2 minutes on one side, then flip and cook another 2 minutes on the other side so that the cheese is melted and everything is heated through. Remove from pan and cut into 4 triangles. Serve with salsa and vegan sour cream.
CHORIZO AND BLACK BEAN STUFFED ... - WILL COOK FOR FRIENDS
From willcookforfriends.com
4.8/5 (5)Estimated Reading Time 5 minsServings 4Total Time 45 mins
INSANELY GOOD CHORIZO TACOS WITH BLACK BEANS RECIPE
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4.2/5 (4)Category MainCuisine MexicanTotal Time 25 mins
CHORIZO AND POTATO QUESADILLAS RECIPE | GOOD FOOD
From goodfood.com.au
Category LunchTotal Time 30 mins
- Boil the diced potato in salted water until almost cooked. Strain. Add the oil to a pan on a medium flame and cook the onions until very soft and sweet, then add the spices. Skin the chorizos and crumble the meat into the pan. Cook until lightly browned. Add the potatoes and cook for another 2 minutes, until they're well coated with the spice. Season with salt.
- Place one of the tortillas on a tray and sprinkle with the chorizo mix. Follow with grated cheese and cover with a second tortilla. Repeat with the remaining tortillas and chorizo mix.
- Heat the oven to 180 degrees celsius, place the quesadillas on a baking tray and cook for 7 minutes. Turn and cook for another 7-8 minutes. Remove from the oven and cut into quarters. Serve immediately with the tomato and corn salsas and crema.
SOY CHORIZO QUESADILLAS WITH SPICY AVOCADO CREMA - PHENOMENAL
From phenomenalphoods.com
Servings 2Total Time 20 minsEstimated Reading Time 3 mins
- Combine the corn, black beans, jalapeno, soy chorizo and taco seasoning in a pan over medium heat. Cook until heated through, about 5 minutes. Transfer the mixture to a bowl and clean out the pan.
BLACK-BEAN AND JACK-CHEESE QUESADILLAS RECIPE - RECIPES.NET
From recipes.net
Cuisine AmericanCategory QuesadillasServings 4Total Time 25 mins
- In a large bowl, combine the zucchini, corn, onion, jalapeños, beans, salt, pepper, and chili powder. Toss gently to distribute the seasonings and then stir in the cheese.
- Heat the oven to 200 degrees F. Set the tortillas on a work surface. Put about ⅓ cup of the filling on half of each tortilla. Spread the filling to the edge and then fold the tortilla over the filling.
- In a large nonstick frying pan, heat ½ tablespoon of the oil over moderate heat. Add 2 of the quesadillas to the pan and cook, turning once, for about 1½ minutes per side until the cheese melts.
- Remove from the pan and keep warm on a baking sheet in the oven. Repeat in batches with the remaining oil and quesadillas.
EASY BLACK BEAN AND CORN QUESADILLAS - AILEEN COOKS
From aileencooks.com
5/5 (1)Total Time 20 minsCuisine MexicanCalories 712 per serving
- Place one tortilla in the bottom of the skillet. Spread 1/4 of the black bean mixture on top of the tortilla. Add 1 cup shredded cheese and top with an additional tortilla.
- Let cook until the bottom tortilla starts to brown. Carefully flip the quesadilla over and continue to cook until the other tortilla has started to brown and the cheese has melted.
CHORIZO SAUSAGE FIESTA RICE BAKE WITH BLACK BEANS AND CORN
From theblackpeppercorn.com
Reviews 2Total Time 1 hr 5 minsEstimated Reading Time 2 mins
- Heat oil in a dutch oven on medium heat. Add onion, celery and chorizo sausage meat. Use a wooden spoon or spatula to break up the meat as it cooks. Stir often until the meat is browned, about 8 minutes.
CHORIZO QUESADILLAS - BETTER HOMES & GARDENS
From bhg.com
3.5/5 (9)Calories 637 per servingTotal Time 20 mins
- Preheat oven to 400°F. Grease a baking sheet; set aside. In a small skillet cook chorizo over medium-high heat about 3 minutes or until warm. Transfer chorizo to a medium bowl. Stir in beans and 6 tablespoons salsa.
- Place tortillas on the prepared baking sheet. Divide chorizo mixture among tortillas; top with cheese. Fold each tortilla in half. Bake for 5 to 6 minutes or until cheese is melted.
- Cut each quesadilla in half. Serve immediately. If desired, serve with sour cream and additional salsa and garnish with parsley.
CHEESY BLACK BEAN AND CORN QUESADILLAS - KINDA HEALTHY RECIPES
From masonfit.com
Reviews 46Calories 220 per servingCategory Snacks And Appetizers
- Add the corn and black beans, undrained, to a large skillet over high heat. Add the spices and cook, stirring occasionally, until no liquid remains, about 12-15 minutes. Remove from the heat to briefly cool before making the quesadillas.
- Heat a second skillet or griddle over medium heat with nonstick cooking spray. Add the tortillas to the griddle. Place 2 Tbsp (14g) of cheese on one half of each tortilla followed by 1/4 cup (65g) of the beans/corn mixture and another 2 Tbsp (14g) of cheese.
- Gently fold the tortilla in half, holding the top half closed for a few seconds to melt the top layer of cheese. Cook for another 1-2 minutes per side until golden brown. If you have any filling or cheese leaking out of the quesadilla, use the flat side of your spatula to press it back in until the cheese forms a crust-like seal around the edges. Repeat for all 8 quesadillas.
BAKED BLACK BEANS WITH CHORIZO RECIPE | MYRECIPES
From myrecipes.com
5/5 (28)Total Time 1 hr 5 minsServings 6Calories 189 per serving
- Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chorizo; sauté for 2 minutes. Remove chorizo from pan. Coat pan with cooking spray. Add onion and jalapeño; sauté 4 minutes, stirring occasionally. Add salt, cumin, red pepper, and garlic; sauté 1 minute, stirring constantly. Stir in broth and beans; bring to a boil. Cook 5 minutes. Mash to desired consistency. Spoon bean mixture into an 8-inch square baking dish coated with cooking spray.
- Top with chorizo, tomato, and cheese. Bake at 425° for 30 minutes or until lightly browned. Top with green onions.
BLACK BEAN & CORN QUESADILLAS - MEXICAN RECIPES - OLD EL PASO
From oldelpaso.com
Servings 6Total Time 15 minsCategory Quesadillas
- Place 6 tortillas on work surface. Equally divide bean/corn mixture among tortillas. Evenly divide cheese and sprinkle over bean/corn mixture on tortillas. Top each with second tortilla.
- Heat 12-inch nonstick skillet over medium-high heat. Place 1 assembled quesadilla into hot skillet; cook 1 to 2 minutes or until golden. Carefully flip quesadilla; cook other side 1 to 2 minutes or until golden and cheese is melted.
CHORIZO CORN BLACK BEAN MEXICAN BREAKFAST CASSEROLE ...
From barbarabakes.com
Reviews 10Category BreakfastServings 6Estimated Reading Time 3 mins
- Preheat oven to 350°. In a large cast iron skillet or Dutch oven, add oil and chorizo. Cook the chorizo, stirring frequently, until crumbled about 5 minutes. Stir in the tomatoes, black beans, corn, and green onions. Stir in the tortillas.
- In a large bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture into the pan and gently stir to combine. Cover pan with foil or lid.
- Bake for 35 - 40 minutes until the center is set. Then remove the foil, sprinkle the cheese evenly on top, and bake an additional 5 to 10 minutes until the cheese is melted and lightly browned. Serve garnished with avocado, Mexican crema, salsa, and additional green onions as desired.
EASY CHORIZO QUESADILLA WITH SUMMER ... - ELIZABETH CHLOé
From elizabethchloe.com
5/5 (1)Total Time 25 minsCategory LunchCalories 287 per serving
- Spread the chorizo, corn, bell pepper and spring onions on a baking tray and season with the ground pepper.
- Remove the baking tray from the grill and leave to cool for a few minutes. Then, either on the baking tray or in a separate bowl, mix in the cheddar cheese, tomato and lime juice.
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Reviews 2Servings 5-7Cuisine Mexican, Tex MexCategory Dinner, Lunch
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Cuisine Tex-MexCategory LunchServings 4Estimated Reading Time 40 secs
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