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    Spinach, Black Bean and Corn Quesadillas with Pico de Gallo

    Source of Recipe

    RFF

    List of Ingredients

    1 Tbsp. olive oil
    1 15-oz. can black beans, drained
    1 10-oz. package spinach, thawed
    1 cup frozen corn, thawed
    1/4 cup fresh cilantro, chopped
    1 tsp. ground cumin
    6 - 8 flour tortillas
    2 cups cheddar and Monterey Jack cheeses, grated

    Recipe

    Heat olive oil in a skillet and add black beans, spinach, corn, cilantro and cumin. Cook for several minutes. Spoon onto one half of each flour tortilla and sprinkle with cheese. Fold over and place back in skillet over low heat just long enough to melt cheese. Slice in half and serve with Pico de Gallo.

    Pico de Gallo

    2 cups Roma tomatoes, chopped
    1 small onion, chopped
    1/4 cup fresh cilantro, chopped
    2 serrano or jalapeno chiles, seeded and chopped
    1 clove garlic, minced
    1/3 cup Mexican beer
    1 Tbsp. fresh lime juice
    Salt to taste

    Combine all ingredients and mix well.

 

 

 


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