Black Bean And Corn Quesadillas

The addition of grated beets and carrots, shredded beet greens, and tangy greek yogurt makes it a perfectly balanced meal.

Recipe Summary 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!

Ingredients | Healthy Bowl Recipes For Lunch

2 teaspoons olive oil

3 tablespoons finely chopped onion

1 (15.5 ounce) can black beans, drained and rinsed

1 (10 ounce) can whole kernel corn, drained

1 tablespoon brown sugar

¼ cup salsa

¼ teaspoon red pepper flakes

2 tablespoons butter, divided

8 (8 inch) flour tortillas

1 ½ cups shredded Monterey Jack cheese, divided

Directions

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.

Info | Healthy Bowl Recipes For Lunch

prep: 10 mins cook: 30 mins total: 40 mins Servings: 8 Yield: 8 small quesadillas

TAG : Black Bean And Corn Quesadillas

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