May 28, 2014

corn, black bean, and spinach quesadillas

 It's Sunday night... what to cook?  You are tired.  Kids are tired.  Perfect end to a crazy week... these quesadillas are full of veggies and have a crispy corn shell.  They are fast, simple, and versatile depending on what you have on hand.  They are so full of flavor and the pepper jack cheese just tops it all off!! 

Servings 4-6
Total Time 20 min

  • 1 teaspoon olive oil
  • 1 ear of corn, remove kernals
  • 1 cup chopped mushrooms
  • 1/2 cup cooked black beans
  • 1 cup spinach
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder
  • sea salt (or kosher)
  • fresh ground pepper
  • 2 cups shredded pepper jack cheese 
  • package of corn tortillas
  • handful of cilantro, torn into pieces
  • sour cream to serve


In a medium saucepan, over medium high heat, add olive oil.  When the oil begins to sizzle add the corn and mushrooms.  Cook for 3-4 minutes until the mushrooms begin to soften, and then add the black beans, cumin, and chili powder for 2-3 minutes until black beans are warm.  Season with salt and pepper.

Grease a large non-stick skillet and over medium heat add the corn tortillas.  Top each tortilla with cheese, corn and bean mixture, spinach, more cheese, and then another corn tortilla. Cook for 5-7 minutes until golden brown.

Cut into 4 pieces (a pizza cutter makes this super easy) and top with sour cream and cilantro.  Enjoy!!!

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