Black Bean and Corn Quesadilla
Portion Size: 1/2 Quesadilla.
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 teaspoons oil | |
| ¼ cup onions | Peel and finely chopped |
| 3 (15.5) oz. cans of no added salt black beans | Drained and rinsed |
| 2 cups frozen sweet corn | |
| ½ cup fresh tomato | Wash, trim and dice |
| 8 green onions | Wash, trim and slice. Including greens |
| 4 cups low-fat Monterey Jack cheese | For vegan: use vegan cheese |
| 8 large flour tortillas (no lard variety) | May use whole grain |
| ¼ cup margarine (plant based) | |
| ½ cup salsa | Optional |
| ½ cup light sour cream | Optional For vegan: use vegan sour cream. |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat oil in a small skillet over medium heat. | |
| 2 | Add onion and sauté until softened. | |
| 3 | Stir in beans, corn and tomato. | |
| 4 | Cook until heated through. | |
| 5 | In a large skillet add a small amount of margarine and heat over medium heat. | |
| 6 | Place tortilla in the skillet, sprinkle evenly with cheese and green onions and top with some bean mixture. | |
| 7 | Place another tortilla on top and cook until golden. | |
| 8 | Flip and cook the other side until golden. | |
| 9 | Top with sour cream and salsa as desired. | |
| 10 | Cut in half and serve warm. |
