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Black Bean Quesadillas




Source of Recipe


The Toronto Star


List of Ingredients




19-oz (540 mL) can black beans, drained, rinsed, lightly mashed

1 cup corn kernels

1/2 cup salsa

1/2 cup chopped fresh coriander leaves

1 cup grated mozzarella cheese

1 cup grated Monterey Jack cheese

2 green onions, chopped

2 tbsp fresh lime juice

Salt + freshly ground pepper to taste

12 6-inch flour tortillas

Recipe



In bowl, combine beans, corn, salsa, coriander, cheeses, green onions, lime juice, salt and pepper.

Divide bean mixture among 6 tortillas; press down, leaving a 1/2-inch border around edges. Place remaining 6 tortillas on top; press down again.

Preheat large non-stick skillet over medium-high heat. Add 1 quesadilla; cook 3 to 4 minutes on each side until golden brown and cheese is melted. Keep warm. Repeat with remaining quesadillas. Cut each one in half to serve.

Makes about 6 servings.