ULTRA-EASY VEGGIE QUESADILLAS
1 tablespoon vegetable oil
1/2 cup chopped onion
2 minced garlic cloves
1 cup frozen yellow corn kernels
2 cans (15 ounces each) black beans
1/2 teaspoon ground cumin
Cooking oil spray
8 large flour tortillas
1 cup shredded Cheddar cheese
CONDIMENTS (FOR SERVING):
salsa, sour cream, chopped tomato and/or shredded lettuce
Preheat oven to 450 degrees F.
Heat oil over medium heat in a 12-inch skillet. Add onion and cook 3 minutes.
Add garlic and cook 1 minute.
Defrost corn slightly by running it under cool tap water. Rinse and drain beans. Add beans and corn to skillet, along with cumin. Cook about 1 minute.
Meanwhile, spray 2 baking sheets with cooking oil spray. Place a tortilla on one of the sheets. Spoon 1/2 cup of the bean mixture onto one half of the tortilla. Top the bean mixture with 2 tablespoons cheese. Fold tortilla in half over the bean mixture, pressing lightly with your fingers so it adheres. Repeat with 3 more tortillas and filling on the first baking sheet. Repeat the process with the remaining 4 tortillas and filling on the second baking sheet.
Place both baking sheets in the oven and bake until the tortillas are crisp and the cheese has melted, about 5 to 7 minutes. Remove baking sheets from oven.
Using a pizza cutter, cut each quesadilla into 3 wedges. Place wedges on a platter and serve with the condiments.
Makes 6 servings
Source: Cheap. Fast. Good by Beverly Mills and Alicia Ross
1 tablespoon vegetable oil
1/2 cup chopped onion
2 minced garlic cloves
1 cup frozen yellow corn kernels
2 cans (15 ounces each) black beans
1/2 teaspoon ground cumin
Cooking oil spray
8 large flour tortillas
1 cup shredded Cheddar cheese
CONDIMENTS (FOR SERVING):
salsa, sour cream, chopped tomato and/or shredded lettuce
Preheat oven to 450 degrees F.
Heat oil over medium heat in a 12-inch skillet. Add onion and cook 3 minutes.
Add garlic and cook 1 minute.
Defrost corn slightly by running it under cool tap water. Rinse and drain beans. Add beans and corn to skillet, along with cumin. Cook about 1 minute.
Meanwhile, spray 2 baking sheets with cooking oil spray. Place a tortilla on one of the sheets. Spoon 1/2 cup of the bean mixture onto one half of the tortilla. Top the bean mixture with 2 tablespoons cheese. Fold tortilla in half over the bean mixture, pressing lightly with your fingers so it adheres. Repeat with 3 more tortillas and filling on the first baking sheet. Repeat the process with the remaining 4 tortillas and filling on the second baking sheet.
Place both baking sheets in the oven and bake until the tortillas are crisp and the cheese has melted, about 5 to 7 minutes. Remove baking sheets from oven.
Using a pizza cutter, cut each quesadilla into 3 wedges. Place wedges on a platter and serve with the condiments.
Makes 6 servings
Source: Cheap. Fast. Good by Beverly Mills and Alicia Ross
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