Upgraded from the regular cheese quesadillas to this and haven’t looked back since.
Ingredients:
Per 8-10 quesadillas:
- 1 15-oz can black beans, drained and rinsed (I use cuban black beans from Trader Joe’s)
- 1 cup corn
- 1 small red bell pepper, diced
- 2 teaspoons Trader Joe’s Everything but the Elote seasoning blend
- 16-20 flour tortillas
- 2 cups shredded Mexican cheese blend (I use this one)
Instructions:
- In a bowl, combine the black beans, corn, peppers, and seasoning. Set aside.
- Grease a small pan with butter or oil and heat one tortilla on it. Add a few tablespoons of the filling blend on top.
- Add a handful of cheese on top of that.
- Place another tortilla on top of the cheese. Cook for a minute or two (careful not to let the bottom tortilla burn), and then flip. I like to spray a little bit of butter on top of the tortilla before flipping.
- Cook the other side for a minute or two and then remove from heat. Slide down the middle or in triangles, and serve!
