How To Make Black-Bean and Jack-Cheese Quesadillas
Brimming with refreshing Mexican flavors, these jack cheese quesadillas are filled with chili powder-seasoned corn and beans for a cheesy bite with a kick.
Serves:
Ingredients
- 1smallzucchini,grated and rained on paper towels
- 1cupfrozen corn,defrosted, drained
- 1smallred onion
- 2jalapeno peppers,seeds and ribs removed, chopped
- 1⅔cupblack beans,(15 oz) canned, drained and rinsed
- ½tspsalt
- ¼tspfresh ground black pepper
- 1tspchili powder
- ¾lbmonterey jack
- 8largeflour tortillas,(burrito-size)
- 2tbspcooking oil
Instructions
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In a large bowl, combine the zucchini, corn, onion, jalapeños, beans, salt, pepper, and chili powder. Toss gently to distribute the seasonings and then stir in the cheese.
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Heat the oven to 200 degrees F. Set the tortillas on a work surface. Put about ⅓ cup of the filling on half of each tortilla. Spread the filling to the edge and then fold the tortilla over the filling.
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In a large nonstick frying pan, heat ½ tablespoon of the oil over moderate heat. Add 2 of the quesadillas to the pan and cook, turning once, for about 1½ minutes per side until the cheese melts.
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Remove from the pan and keep warm on a baking sheet in the oven. Repeat in batches with the remaining oil and quesadillas.
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Cut the quesadillas in wedges and serve. Enjoy!
Nutrition
- Calories: 1064.90kcal
- Fat: 43.69g
- Saturated Fat: 18.63g
- Trans Fat: 0.04g
- Monounsaturated Fat: 16.74g
- Polyunsaturated Fat: 6.08g
- Carbohydrates: 121.84g
- Fiber: 17.25g
- Sugar: 8.07g
- Protein: 49.84g
- Cholesterol: 75.69mg
- Sodium: 1446.96mg
- Calcium: 947.54mg
- Potassium: 1638.47mg
- Iron: 9.18mg
- Vitamin A: 188.59µg
- Vitamin C: 17.06mg
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