February 20, 2015

Quick Bean & Corn Quesadilla

A quick 10-min evening snack idea that your kids will love! For the stuffing, I made a sautéed black bean & corn mixture, and for the side I made a mild tomato salsa and served it with chopped avocados.

This tomato salsa is a simple make-ahead recipe, where the tomatoes gets softer & juicier as it sits. I used a shredded cheese blend of colby jack, cheddar and monterey jack, but you can replace it with one or more of these cheese types.

Most of the ingredients like beans, corn, tortillas are store-brought and organic, which makes this recipe healthy, super-simple and at the same time saves a lot of time. However, if willing, you can stretch yourself by making your own tortillas, your own black-beans from raw beans, or by using fresh corn.

Basic Info
Complexity - Simple
Prep time - 5 mins
Cook time - 5 mins
Serves - 6

1 tsp Olive oil
1 small red Onion, chopped
3 small cloves of Garlic, minced
15 Oz can Organic Black Beans, drained & rinsed
1.25 cups of Organic Frozen Corn, washed
1/2 tbsp of finely chopped Jalapeños
1/8 cup finely chopped Cilantro
1/2 tsp Cumin powder
1/2 tsp dried Oregano
Salt & Pepper to taste

4-5 Campari Tomatoes
2 tbsp of chopped red Onion
2 tsp of finely chopped Jalapeños
1/8 cup finely chopped Cilantro
2 tsp of Lime juice
Salt & Pepper to taste

Home-made / Store-brought Organic Tortillas
Mexican Cheese Blend

2 ripe Organic Avocados, chopped

Tomato Salsa
Mix chopped tomatoes with chopped red onion, jalapeño, cilantro, lime juice, salt and pepper for a mildly tangy and refreshing taste. Set it aside for atleast 30 mins for tomatoes to get soft & release all its juices.

Bean-Corn Mixture
Heat 1 tsp of olive oil in a saute pan. When hot, add chopped onion and minced garlic and saute until the raw smell goes off and the onion turns translucent. Add black beans, corn, jalapeño, dried oregano, cumin powder, salt & pepper and mix well. When the mixture is heated through, remove from heat. Mix cilantro.

Heat a griddle on medium and brush with olive oil. Place a tortilla on the griddle and warm it up for a min or so. Place the bean-corn mixture on one half of tortilla, sprinkle cheese on top as desired and carefully fold the other half on top. Cook both sides on medium heat until the cheese is melted and both the sides of tortilla turns crispy and golden brown. While the quesadillas are in the pan, place another heavier pan/vessel on top of the quesadilla and press gently for the cheese to ooze out and seal the edges.

Remove from the pan. Serve immediately with sour cream on top (if desired), tomato salsa & avocados on the side. Enjoy!

- Linking to "YBR - Your Best Recipes" hosted by Spiciefoodie.
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