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Corn, Black Bean and Red Onion Quesadillas

Corn, Black Bean and Red Onion Quesadillas 4.000
Jan 11, 2006

Here, the vegetables provide a crunchy contrast to the creamy melted cheese, with a little kick from the chili powder. The quesadillas can be made on the stovetop or, especially if you're increasing the recipe, in the oven. Serve with salsa, sour cream or guacamole.

A word about reheating: Quesadillas are best eaten fresh. If they need to be reheated, avoid the microwave, which makes them soggy, and the oven, which dries them out. Instead, warm the quesadilla in a nonstick skillet over medium or medium-high heat, turning it once, until the cheese softens and the tortilla crisps slightly, 3 to 4 minutes total. (Those with thick fillings will remain somewhat soft.)


Servings: 4 - 6

Yield: Makes 4 quesadillas; 4 to 6 servings

Ingredients
  • 8 8-inch flour tortillas
  • 1 cup frozen corn, thawed
  • 1 cup freshly cooked or canned black beans, rinsed and well drained if canned (may substitute kidney beans)
  • 2/3 cup paper-thin slivers of red onion
  • 2 cups grated Monterey Jack cheese (about 8 ounces)
  • 1 teaspoon chili powder

Directions

Place 4 of the tortillas on a work surface. Sprinkle one-quarter of the corn, beans, onion, cheese and chili powder evenly on each tortilla, leaving a 1/2-inch border. Top with the remaining tortillas and press down to help them stick together.

To cook them on the stovetop: Heat a large, ungreased skillet or grill pan over medium heat. (If the tortillas are more dry than fresh and moist, lightly coat the skillet with nonstick spray oil.) Add 1 quesadilla and cook for 4 to 5 minutes, then flip over and cook another 4 to 5 minutes. It's done when it begins to get brown flecks and the cheese is melted.

To bake: Preheat the oven to 375 degrees. Place the quesadillas on a large, ungreased, rimmed baking sheet (use nonstick spray oil if the tortillas are on the dry side) and bake for 5 minutes per side.

Transfer the quesadillas to a cutting board and cut each into 4 wedges. Let them rest for 1 to 2 minutes before serving.


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Recipe Source

Adapted from "Simple Vegetarian Pleasures," by Jeanne Lemlin (Harper Collins, 1998).

Tested by Belle Elving.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (based on 6): 346


% Daily Values*

Total Fat: 15g 23%

Saturated Fat: 8g 40%

Cholesterol: 34mg 11%

Sodium: 540mg 22%

Total Carbohydrates: 37g 12%

Dietary Fiber: 5g 20%

Sugar: n/a

Protein: 16g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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