Name: Black-Bean and Jack-Cheese Quesadillas Recipe
Prep time: 15 min
Cook time: 10 min
Yield: 4
Ingredients: 1 small zucchini; 1 cup frozen corn; 1 small red onion; 2 jalapeño peppers; 1⅔ cup black beans; ½ tsp salt; ¼ tsp fresh ground black pepper; 1 tsp chili powder; ¾ lb Monterey Jack; 8 large flour tortillas; 2 tbsp cooking oil

Black-Bean and Jack-Cheese Quesadillas Recipe

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.

Preparation: 15 minutes

Cooking: 10 minutes

Total: 25 minutes

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

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.
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.
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.
Remove from the pan and keep warm on a baking sheet in the oven. Repeat in batches with the remaining oil and quesadillas.
Cut the quesadillas in wedges and serve. Enjoy!