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Category: Main Dish
Prep Time: Cook Time: Total Time:
Ingredients
1 1/4-1 1/2 cup sharp cheddar cheese, grated *note
1 cup black beans, rinsed and drained
1/2 cup corn kernels (frozen and thawed, or fresh and cooked)
1 small red onion, chopped
1 tomato, chopped
1 large bunch cilantro leaves, chopped
1/2 onion, chopped
1 tablespoon olive oil
1-2 tablespoons lime juice
kosher salt, to taste
4 flour tortillas
sour cream, garnish
salsa or pico de gallo, garnish
guacamole, garnish
Directions
1.Place beans in a medium bowl and season with salt. Mash them lightly with a fork until they become pasty.
2.Heat 1 tablespoon of olive oil in a frying pan on medium-high heat. Add chopped onion and tomato. Saute for 4-5 minutes, until softened.
3.Add onions, tomatoes, and corn kernels to the mashed bean mixture. Toss well, add chopped cilantro and sprinkle with 1 tablespoon lime juice. Taste and adjust seasoning, if needed.
4.Spoon mixture evenly on two tortillas and spread cheddar cheese generously over the top.
5.Cover with remaining tortillas.
6.Heat a medium pan over medium-high heat and toast quesadillas until cheese is melted and tortillas are golden brown.
7.Cut each quesadilla into eighths, garnish with sour cream, salsa or pico de gallo, and guacamole, and serve immediately.
*Note grate your own cheese if possible. Store bought cheese grated has other ingredients and does not melt as well.
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Veggie Quesadilla
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Category: Main Dish
Prep Time: Cook Time: Total Time:
Ingredients
1 1/4-1 1/2 cup sharp cheddar cheese, grated *note
1 cup black beans, rinsed and drained
1/2 cup corn kernels (frozen and thawed, or fresh and cooked)
1 small red onion, chopped
1 tomato, chopped
1 large bunch cilantro leaves, chopped
1/2 onion, chopped
1 tablespoon olive oil
1-2 tablespoons lime juice
kosher salt, to taste
4 flour tortillas
sour cream, garnish
salsa or pico de gallo, garnish
guacamole, garnish
Directions
1.Place beans in a medium bowl and season with salt. Mash them lightly with a fork until they become pasty.
2.Heat 1 tablespoon of olive oil in a frying pan on medium-high heat. Add chopped onion and tomato. Saute for 4-5 minutes, until softened.
3.Add onions, tomatoes, and corn kernels to the mashed bean mixture. Toss well, add chopped cilantro and sprinkle with 1 tablespoon lime juice. Taste and adjust seasoning, if needed.
4.Spoon mixture evenly on two tortillas and spread cheddar cheese generously over the top.
5.Cover with remaining tortillas.
6.Heat a medium pan over medium-high heat and toast quesadillas until cheese is melted and tortillas are golden brown.
7.Cut each quesadilla into eighths, garnish with sour cream, salsa or pico de gallo, and guacamole, and serve immediately.
*Note grate your own cheese if possible. Store bought cheese grated has other ingredients and does not melt as well.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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