Roasted Corn And Black Bean Quesadillas Food

BLACK BEAN 'N' CORN QUESADILLAS

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.

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.

CORN AND BLACK BEAN QUESADILLAS

Steps:

• Heat 1 tablespoon of oil in a 10-inch nonstick skillet. Add the onion and garlic; cook until lightly golden, 1 to 2 minutes. Add the beans, corn and another tablespoon of oil if the pan seems dry. Season with the salt, cumin and pepper, and stir in the cilantro. Let cook over medium-low heat until the beans and corn are heated through, about 5 minutes.
• Heat a 10-inch cast-iron skillet over medium heat.
• Meanwhile, arrange the tortillas flat on a counter. Sprinkle 1 1/2 tablespoons of cheese on one half of each tortilla. Spoon 2 tablespoons of the bean-corn mixture over the cheese. Top with another 1 1/2 tablespoons of cheese. Fold the filled tortillas into half-moons.
• Place 2 quesadillas in the skillet. Cook until golden on the bottom and the cheese has started to melt, 2 to 3 minutes. Use a spatula to flip the quesadillas, and cook until golden on the other side, 2 to 3 more minutes,. Repeat with the remaining quesadillas.
• Serve topped with pico de gallo if desired.
• Easy Swap In: We usually make the filling with leftover grilled or roasted corn, but frozen corn works great too. Don't thaw the corn-just add the frozen kernels to the pan with the black beans and allow 1 to 2 extra minutes for them to heat through.

ROASTED CORN QUESADILLAS

Steps:

• Preheat grill to high. Preheat oven to 375 degrees F.
• Mix diced chipotle, lime juice and sour cream, and refrigerate for 1 hour.
• Over medium flame or on a grill pan, roast corn. Let cool and cut kernels off cob.
• In a medium saute pan over medium-high heat, add olive oil, jalapenos, red onions, and black beans. Saute until the onions are translucent. Add the tomatoes, corn kernels and roasted bell pepper. Stir and saute for 3 minutes and add salt, pepper, cumin and 3 tablespoons of cilantro. Remove the pan from heat and let rest.
• Evenly distribute mixture, the remaining cilantro and cheeses among 4 tortillas. Top with remaining tortillas.
• Place tortillas on a baking sheet and place in the oven. Cook for about 10 minutes, until cheeses have melted and the quesadillas are warmed through. Cut each into 6 pieces.
• Serve with chipotle sour cream garnished with scallions.

GRILLED CORN, ZUCCHINI, AND BLACK BEAN QUESADILLAS

Steps:

• Grill the vegetables:
• Prepare a grill for medium-high, direct heat, preferably with hardwood or hardwood charcoal. Grill corn over direct heat, turning to cook evenly, until kernels are tender, about 20 minutes. Let corn steam in its husk 10 minutes, then shuck and cut kernels from cob. Transfer kernels to a large bowl.
• While corn is grilling, brush cut sides of zucchini with 1 Tbsp. olive oil, then sprinkle with salt and pepper. Toss scallions with remaining 1 Tbsp. olive oil and a pinch of salt and pepper. Grill zucchini and scallions over direct heat, turning occasionally, until tender and lightly charred, 8-10 minutes. Let cool slightly. Coarsely chop zucchini and scallions, then toss with corn. Season with salt and pepper.
• Make the salsa:
• Combine avocado, scallion, tomatoes, cilantro, lime juice, salt, and cayenne in a medium bowl.
• Assemble the quesadillas:
• Arrange tortillas on a work surface. Dividing evenly, layer cheese, then beans, then grilled vegetables on one side of each tortilla. Fold tortillas in half to create half-moons.
• Heat 1 Tbsp. vegetable oil in a large heavy skillet over medium-low until hot, then cook 2 tortillas, turning once, until cheese is melted and tortillas are brown, 1-2 minutes per side. Transfer quesadillas to serving plates, then cook remaining tortillas with remaining oil. Sprinkle quesadillas with cilantro leaves and serve with salsa and lime wedges alongside.
• Do Ahead
• Vegetables can be grilled, covered, and chilled for up to 3 days.

BLACK BEAN AND CORN SALAD

Steps:

• Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!

BLACK BEAN, ROASTED CORN AND GOAT CHEESE QUESADILLAS

Steps:

• Heat skillet over med-high heat. Add corn, saute 2 minutes or until browned. Place corn in small bowl, add goat cheese and cilantro; mix until well-blended and set aside.
• In 1 tsp olive oil, saute onion and garlic for 3 minutes. Stir in 1 c salsa, cumin, and beans and bring to a boil. Reduce heat and simmer for 5 minutes or until thick. Mash the bean mixture slightly.
• Remove from heat, stir in the corn/cilantro/goat cheese mixture.
• Spread the mixture evenly over 8 tortillas, top each with 1 tortilla, pressing gently.
• Cook each quesadilla in frying pan with cooking spray until golden - about 2 minutes a side.
• Quarter each quesadilla, serve with salsa verde, sour cream and more salsa or green onions if desired.

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 AND CORN QUESADILLAS

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.

WILD RICE, CORN, AND BLACK BEAN QUESADILLAS

Steps:

• Prepare rice according to package directions.
• Mix rice, shredded cheese, beans, corn, green onions, together in a bowl.
• Place a quarter of the mixture on one side of each tortilla. Top with about 2 tablespoons of mild salsa. Gently fold each tortilla in half.
• Spray a small saute pan with non-stick cooking spray; set over medium-high heat.
• Place one quesadilla in saute pan. Cook until lightly golden brown, 1 to 2 minutes on each side. Spray the pan with additional oil, as needed, to cook the next 3 quesadillas.
• Let quesadillas cool slightly and cut in half. Serve with additional mild salsa, if desired.

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. Repeat with remaining tortillas and filling.

CORN AND BLACK BEAN QUESADILLAS WITH PEPPER JACK CHEESE

Steps:

• Heat 10-inch nonstick skillet over medium-high heat until hot, about 2 minutes.
• Add frozen corn and cook, stirring occasionally, 3 to 5 minutes; transfer corn to medium bowl.
• Heat 2 teaspoons vegetable oil; add red onion and cook, stirring occasionally, about 3 minutes.
• Add garlic and chili powder and cook 1 minute; stir in black beans and cook about 1 minute.
• Return corn to skillet and toss to combine.
• Press mixture with spatula to lightly crush black beans.
• Transfer mixture to empty bowl, stir in lime juice, and season to taste with salt.
• Wipe out skillet with paper towels and return pan to medium heat until hot, about 2 minutes.
• Place 1 tortilla in skillet and toast about 2 minutes.
• Flip tortilla and toast 1 to 2 minutes longer.
• Slip tortilla onto cutting board.
• Repeat to toast second tortilla while assembling first quesadilla.
• Sprinkle 1/3 cup cheese, half the corn and bean mixture, and half of jalapeños, if using, over half of tortilla, leaving 1/2-inch border around edge.
• Fold tortilla in half and press to flatten.
• Brush surface generously with oil, sprinkle lightly with salt, and set aside. Repeat to form second quesadilla.
• Place both quesadillas in skillet, oiled sides down; cook over medium heat until crisp and well browned, 1 to 2 minutes.
• Brush surfaces with oil and sprinkle lightly with salt.
• Flip quesadillas and cook until second sides are crisp and browned, 1 to 2 minutes longer.
• Transfer quesadillas to cutting board; cool about 3 minutes, halve each quesadilla, and serve.

ROASTED CORN AND BLACK BEAN QUESADILLAS

Steps:

• Preheat oven to 425 degrees.
• In a large bowl, toss together corn, red pepper, garlic, onion, and jalapeno pepper with 2 tablespoons of the olive oil.
• Pour mixture onto a cookie sheet, roast for about 20-30 minutes, stirring occassionally.
• Remove when corn is carmelized.
• Add beans to the same large bowl. Add lime juice, salt, and corn mixture, stir.
• In a large saute pan, heat a teaspoon of olive oil. Place one tortilla onto the pan.
• Add 1 cup of the corn and bean mixture and spoon evenly on the tortilla.
• Add 2 oz of cheese.
• Place the second tortilla on top, cover and cook for about 1 minute.
• Flip the quesadilla carefully, cook for about 1 minute, or until golden brown.
• Remove from pan, cut into 6 wedges and serve with salsa, sour cream, guacamole, and fresh cilantro. Repeat two more times for a total of 18 wedges.