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
ZUCCHINI, CORN, BLACK-BEAN, AND JACK-CHEESE QUESADILLAS RECIPE - (4.6/5)
Provided by á-9182
Number Of Ingredients 11
Steps:
- 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. 2. Heat the oven to 200°. Set the tortillas on a work surface. Put about 1/3 cup of the filling on one half of each tortilla. Spread the filling to the edge and then fold the tortilla over the filling. 3. In a large nonstick frying pan, heat 1/2 tablespoon of the oil over moderate heat. Add two of the quesadillas to the pan and cook, turning once, until the cheese melts, about 1 1/2 minutes per side. Remove from the pan and keep warm on a baking sheet in the oven. Repeat in batches with the remaining oil and quesadillas. Cut the quesadillas in wedges and serve.
GRILLED CORN, ZUCCHINI, AND BLACK BEAN QUESADILLAS
Provided by Ian Knauer
Categories Bean Tomato Vegetarian Kid-Friendly High Fiber Dinner Lunch Avocado Spring Summer Grill/Barbecue Healthy Low Cholesterol Cilantro Tortillas Monterey Jack Small Plates
Yield Serves 4
Number Of Ingredients 21
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.
ZUCCHINI, CORN, BLACK-BEAN, AND JACK-CHEESE QUESADILLAS
One of those email recipes I haven't tried yet, but it sounds so good with a margarita on a summer afternoon that I thought I would share it. Hope you enjoy!
Provided by TishT
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine the zucchini, corn, onion, jalapenos, 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 1/3 cup of the filling on one 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 1/2 Tbs of the oil over moderate heat.
- Add two of the quesadillas to the pan and cook, turning once, until the cheese melts, about 1-1/2 minutes per side.
- Remove from the pan and keep warm on a baking sheet in the oven.
- Repeat in batches with the remaining oil and quesadillas.
- Cut the quesadillas in wedges and serve.
CORN AND BLACK BEAN QUESADILLAS
Quesadillas are a win-win for busy weeknight meals. They come together quick and easy, and are usually a tasty excuse to clean out leftovers from the fridge. In this case, the filling is made with canned black beans from the pantry and leftover corn on the cob.
Provided by Jennifer Perillo
Time 40m
Yield 8 servings
Number Of Ingredients 12
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.
CORN AND BLACK BEAN QUESADILLAS WITH PEPPER JACK CHEESE
Make and share this Corn and Black Bean Quesadillas With Pepper Jack Cheese recipe from Food.com.
Provided by lik2fish
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 376.8, Fat 19, SaturatedFat 8.5, Cholesterol 33.5, Sodium 407.3, Carbohydrate 37.8, Fiber 5.6, Sugar 2.2, Protein 16.4
More about "zucchini corn black bean and jack cheese quesadillas recipe 465"
ZUCCHINI, CORN, BLACK-BEAN, & JACK-CHEESE QUESADILLAS …
From myrecipes.com
4.5/5 (3)Servings 4
- 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°. Set the tortillas on a work surface. Put about 1/3 cup of the filling on one 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 1/2 tablespoon of the oil over moderate heat. Add two of the quesadillas to the pan and cook, turning once, until the cheese melts, about 1 1/2minutes per side. Remove from the pan and keep warm on a baking sheet in the oven. Repeat in batches with the remaining oil and quesadillas. Cut the quesadillas in wedges and serve.
- Wine Recommendation: Pull out the stops with a full-throttle red zinfandel from Napa or Amador county. These big, powerful, full-bodied wines are loaded with enough ripe blackberry fruit and exotic spice to match the quesadillas and salsa.
ZUCCHINI, CORN, BLACK-BEAN, AND JACK-CHEESE QUESADILLAS
From foodandwine.com
4/5 (243)Servings 4
- 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°. Set the tortillas on a work surface. Put about 1/3 cup of the filling on one 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 1/2 tablespoon of the oil over moderate heat. Add two of the quesadillas to the pan and cook, turning once, until the cheese melts, about 1 1/2 minutes per side. Remove from the pan and keep warm on a baking sheet in the oven. Repeat in batches with the remaining oil and quesadillas. Cut the quesadillas in wedges and serve.
BLACK BEAN AND CORN QUESADILLAS - TASTES BETTER FROM …
From tastesbetterfromscratch.com
ZUCCHINI CORN QUESADILLAS - DAMN DELICIOUS
From damndelicious.net
ZUCCHINI AND SWEET CORN QUESADILLAS - BLESS THIS MESS
From blessthismessplease.com
ZUCCHINI, CORN, BLACK-BEAN, AND JACK-CHEESE QUESADILLAS
From delish.com
Cuisine MexicanCategory Vegetarian, Appetizers, Dinner, LunchServings 4Estimated Reading Time 1 min
- In a large bowl, combine the zucchini, corn, onion, jalapeños, beans, salt, pepper, and chili powder.
ZUCCHINI, CORN, BLACK-BEAN, AND JACK-CHEESE QUESADILLAS …
From health.com
Servings 4
- 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°. Set the tortillas on a work surface. Put about 1/3 cup of the filling on one 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 1/2 tablespoon of the oil over moderate heat. Add two of the quesadillas to the pan and cook, turning once, until the cheese melts, about 1 1/2minutes per side. Remove from the pan and keep warm on a baking sheet in the oven. Repeat in batches with the remaining oil and quesadillas. Cut the quesadillas in wedges and serve.
- Wine Recommendation: Pull out the stops with a full-throttle red zinfandel from Napa or Amador county. These big, powerful, full-bodied wines are loaded with enough ripe blackberry fruit and exotic spice to match the quesadillas and salsa.
CORN AND ZUCCHINI QUESADILLAS RECIPE - FOOD NEWS
From foodnewsnews.com
ZUCCHINI, CORN, BLACK-BEAN, AND JACK-CHEESE QUESADILLAS
From bigoven.com
BLACK BEAN QUESADILLAS WITH PEPPER JACK CHEESE | THE PICKY EATER
From pickyeaterblog.com
ZUCCHINI, CORN, BLACK-BEAN, AND JACK-CHEESE QUESADILLAS RECIPE
From pinterest.com.au
CORN TORTILLA QUESADILLAS - BAKE IT WITH LOVE
From bakeitwithlove.com
BLACK BEAN, ZUCCHINI AND GOAT CHEESE QUESADILLAS | COOK SMARTS
From mealplans.cooksmarts.com
ZUCCHINI, CORN, BLACK-BEAN, AND JACK-CHEESE QUESADILLAS RECIPE
From pinterest.com
BLACK BEAN AND CORN QUESADILLAS - HOUSE OF G&K RECIPES
From houseofgandkrecipes.ca
CORN AND BLACK BEAN QUESADILLAS WITH ROAST ZUCCHINI SALSA
From closetcooking.com
ZUCCHINI, CORN, BLACK-BEAN, AND JACK-CHEESE QUESADILLAS
From fooddiez.com
QUESADILLA WITH ZUCCHINI, CORN AND OLIVES - GREEN VALLEY KITCHEN
From greenvalleykitchen.com
ZUCCHINI, CORN, AND BLACK BEAN QUESADILLAS | A HINT OF HONEY
From ahintofhoney.com
BLACK BEAN AND CORN QUESADILLAS - THE YUMMY BOWL
From theyummybowl.com
CORN AND BLACK BEAN QUESADILLAS WITH PEPPER JACK CHEESE
From cooksillustrated.com
ZUCCHINI, CORN AND BLACK BEAN QUESADILLAS WITH AVOCADO DIPPING …
From spoonfulofplants.com
SWEET CORN AND GOAT CHEESE QUESADILLAS RECIPE - RECIPES.NET
From recipes.net
BLACK BEAN AND CORN QUESADILLAS — SALT & BAKER
From saltandbaker.com
CHICKEN QUESADILLA WITH BLACK BEANS AND CORN RECIPE
From theblackpeppercorn.com
ZUCCHINI & BEAN QUESADILLAS WITH PEACH & CORN SALSA
From wholebeetkitchen.com
ZUCCHINI, CORN, BLACK-BEAN, & JACK-CHEESE QUESADILLAS RECIPE
From lazizzrecipe.netlify.app
BLACK BEAN AND CORN QUESADILLAS - #FOODBYJONISTER
From foodbyjonister.com
BLACK-BEAN AND JACK-CHEESE QUESADILLAS RECIPE | RECIPES.NET
From recipes.net
CORN AND BLACK BEAN QUESADILLAS - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
CORN AND ZUCCHINI QUESADILLAS RECIPE - SERIOUS EATS
From seriouseats.com
BETTER BLACK BEAN AND CORN QUESADILLAS - HAYL'S KITCHEN
From haylskitchen.com
CHEESY CORN-AND-BLACK-BEAN QUESADILLAS RECIPE | MYRECIPES
From myrecipes.com
EASY CHICKEN SHEET PAN QUESADILLAS WITH CORN AND BLACK BEANS!
From savoryexperiments.com
CHEESY BLACK BEAN AND CORN QUESADILLAS - KINDA HEALTHY RECIPES
From masonfit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search