Black Bean, Corn and Roasted Tomato Quesadillas

Serving size:
 4 Servings

Ingredients

    • 1
    • medium onion (chopped finely)
    • 1 cn
    • fire roasted tomatoes (14-oz, drained)
    • 1 t
    • cumin (ground)
    • 1 t
    • salt
    • 1 T
    • canola oil
    • 1 t
    • coriander (ground)
    • 1 t
    • hot sauce
    • 2 clv
    • garlic (minced)
    • 1⁄2
    • lime (zested and juiced)
    • 1 cn
    • black beans (15-oz, drained)
    • 1⁄4 bn
    • cilantro (chopped)
    • 6
    • tortillas (10-inch, or smaller, if desired)
    • 6 oz
    • cheddar (or colby cheese, shredded)
Prep
20 minutes
Ready in
20 minutes

Description

Melted cheddar cheese and fire roasted tomatoes combine black beans, corn and seasonings into a quick and delicious meal.

The Co-op Advantage Rush Hour Recipes Series

Instructions

- Saute onions, garlic, coriander, cumin and salt in oil until onions soften. - Add corn, fire-roasted tomatoes, hot sauce, lime juice and lime zest. Saute an additional 5 minutes and then remove from heat. - Mash half of the black beans to one side. Combine with intact beans and add chopped cilantro. - Add bean mix to the sautéed mix and stir together. - Scoop evenly onto tortillas. Add cheese and fold tortillas in half - Heat in a lightly oiled skillet, cooking each site until golden brown. - Serve whole or cut into halves. - Enjoy!

Course: 

Special Diets: