Wild Rice Corn And Black Bean Quesadillas Recipes

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.

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 '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.

QUICK BLACK BEAN QUESADILLAS

Steps:

• In a small bowl, mash beans with a fork; stir in the green onion, red onion, pepper, cilantro, lime juice and garlic., Spread 1/4 cup bean mixture over half of each tortilla; top with 1/4 cup cheese. Fold over., Cook on a griddle coated with cooking spray over low heat, 1-2 minutes on each side or until cheese is melted. Cut into wedges.

BAJA BLACK BEANS, CORN AND RICE

Steps:

• Cook brown rice.
• In a medium bowl, combine black beans, corn, tomatoes, onion, cilantro, jalapeno, lime juice, oil, salt, pepper and hot sauce.
• To serve, Place a scoop of hot rice in a bowl or on a plate, top with a generous scoop of the black bean mixture.
• Stir together before eating.

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.