Roasted Corn And Black Bean Quesadillas

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• 1 (16 ounce) bag supersweet frozen corn, thawed
• 1 red pepper, diced
• 4 garlic cloves, minced
• 1 purple onion, diced
• 1 jalapeno pepper, seeded and sliced into rings
• 1 (16 ounce) can black beans, drained and rinsed
• 1 lime, juice of
• 1 teaspoon salt
• 4 tablespoons olive oil
• 6 tortillas
• 8 ounces monterey jack cheese, grated
• 16 ounces salsa (can use less (or more)
• sour cream
• guacamole
• fresh cilantro, chopped

Recipe

• 1 preheat oven to 425 degrees.
• 2 in a large bowl, toss together corn, red pepper, garlic, onion, and jalapeno pepper with 2 tablespoons of the olive oil.
• 3 pour mixture onto a cookie sheet, roast for about 20-30 minutes, stirring occassionally.
• 4 remove when corn is carmelized.
• 5 add beans to the same large bowl. add lime juice, salt, and corn mixture, stir.
• 6 in a large saute pan, heat a teaspoon of olive oil. place one tortilla onto the pan.
• 7 add 1 cup of the corn and bean mixture and spoon evenly on the tortilla.
• 8 add 2 oz of cheese.
• 9 place the second tortilla on top, cover and cook for about 1 minute.
• 10 flip the quesadilla carefully, cook for about 1 minute, or until golden brown.
• 11 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.