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Prep Time: 20 minutes, Cook Time 50 minutes, Serves 6
1 (16 oz) bag supersweet corn (thawed) 1 red pepper, diced 4 cloves garlic, minced 1 purple onion, diced 1 jalapeno pepper, seeded and sliced into rings 1 (16 oz) can black beans, drained and rinsed juice of one lime 1 tsp sea salt 4Tbsp olive oil 1 package tortillas 1 (8 oz) brick of Monterey Jack, grated 1 jar salsa, mild, medium or hot sour cream guacamole fresh cilantro, chopped Pre-heat oven to 425°F. In a large bowl, toss together the corn, red pepper, garlic, onion and jalapeno pepper with 2 tablespoons of the olive oil. Pour mixture onto a cookie sheet. Roast for about 20 to 30 minutes, stirring occasionally. Remove when the corn is caramelized. Add beans to the same large bowl. Add lime juice, salt and corn mixture. Stir. In a large sauté pan heat a teaspoon of olive oil. Place one tortilla onto the pan. Add a cup of the corn and bean mixture and spoon evenly on the tortilla. Add 2 ounces of cheese. Place a second tortilla on top. Cover and cook for about 1 minute. Flip the quesadilla - carefully. Cook for about 1 minute, or until golden brown. Remove from pan, cut into 6 wedges and serve with salsa, sour cream, guacamole and fresh cilantro. Repeat two more times for a total of 18 wedges. |
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