14 February 2011

Black Bean & Corn Quesadillas

As always, the What is dedicated to presenting you with colorful ideas for everyday life. Many of our ideas are food-related, because we love food. Learning how to cook for yourself now that you no longer have your mom or your meal plan to provide your meals can seem like a daunting task. We at the What are here to show you that cooking can be fun, easy, and rewarding by offering up recipes like this from our personal cookbooks. As is the case with most of our recipe-based ideas, this one is simple and delicious, just like us.

Black Bean & Corn Quesadillas

For most of my life, if someone was to ask me my hands-down, all-time, desert island favorite food, it would either be chocolate chip cookies or pizza. Now, it is no contest. It is black bean and corn quesadillas. They have it all. A little sweetness, but with a kick. Mostly soft, but with a crispy crunch. The combination of flavors presented in this dish, to me, is the holy grail of foodiedom. Also, it goes along well with my secret desire to be Mexican. Don't ask, just read the recipe, whip up a batch for yourself, and be prepared for (according to me) the best meal ever.

3 tablespoons finely chopped onion (we usually use about half of an onion)
1 (15.5 ounce) can black beans, drained and rinsed
1 (10 ounce) can whole kernel corn, drained
3/4 cup salsa
1/4 teaspoon red pepper flakes (use more to up the heat)
Flour tortillas
Shredded Mexican cheese blend
TODAY'S SECRET INGREDIENT IS: 1 tablespoon brown sugar


  1. Heat EVOO in a large saucepan over medium heat - you will only need enough to cover about a third of the bottom of the pan.
  2. Stir in onion, and cook for roughly two to three minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about three to four minutes.
  3. Use either a non-stick pan or spray some non-stick cooking spray onto a pan. Heat slightly over medium heat.
  4. Place a tortilla in the skillet, sprinkle half of it evenly with cheese, then top with some of the bean mixture. Fold over the other side of the tortilla. Cook until golden, then flip and cook on the other side. Repeat with remaining tortillas and filling as cooked to order.
  5. Top with extra salsa and enjoy!
You may also top your quesadilla with some sour cream, if that's your thing (it's not mine). I prefer to enjoy this meal with some tortilla chips and guacamole along with anything that involves tequila. Buen Provecho!

1 comment:

  1. Those dishes look as good as the food!


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