Vegetable Quesadillas
Beer Recommendation
Corona Extra
Ingredients
- 1 ear corn (see Note)
- ½ red bell pepper, chopped
- 1 Tbsp olive oil, divided
- ¾ cup black beans, drained and rinsed
- 2 tsp minced garlic
- 2 burrito-size flour tortillas
- ⅔ cup shredded Mexican-blend cheese
- ¼ cup sour cream
- 1 green onion, sliced (optional)
Instructions
- Preheat oven to 450°F; place a baking sheet in oven while preheating.
- Cut kernels from cob; discard cob. Cook corn and bell pepper in ½ Tbsp hot oil in a large skillet over medium-high heat 6 to 8 minutes or until browned and tender. Add beans and garlic; cook 2 minutes or until thoroughly heated.
- Divide bean mixture between tortillas, placing ingredients on half of each tortilla; sprinkle with cheese. Fold tortillas over filling, securing each with a wooden pick, if needed.
- Brush tortillas with ½ Tbsp oil. Transfer quesadillas to preheated baking sheet. Bake 10 minutes or until crisp and golden brown. Cut into wedges. Top with sour cream and, if desired, onion.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
586
|
586
|
| Fat (g) | 29 | 29 |
| Sat. Fat (g) | 12 | 12 |
| Protein (g) | 21 | 21 |
| Carb (g) | 62 | 62 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 931 | 931 |
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