The word quesadilla translates to “cheesy little thing”””but not all recipes require heavy amounts of the gooey, melted stuff. In this version, black beans are mashed and combined with corn kernels, tomato salsa, herbs and a little cheddar then grilled, not fried, to crispy perfection.
Black Bean & Corn Quesadillas
Serves 2 to 4
Ingredients
1 can (15 oz.) black beans, rinsed and drained
3 oz. shredded cheddar cheese
1 cup salsa
1 cup corn kernels
4 chives, coarsely chopped
2 Tbsp. finely chopped fresh cilantro
1/4 tsp. sea salt
1/4 tsp. pepper
1/4 tsp. cumin
8 gluten-free tortillas
Directions
1. Mash the beans in a medium bowl; add cheese, salsa, corn, chives, cilantro, sea salt, pepper and cumin. Mix well to combine. Divide mixture among 4 tortillas, then top with remaining the 4 tortillas.
2. Place quesadillas on a grill pan over medium heat; cook the quesadilla 3 minutes per side.
3. Serve warm.