From: All You Magazine
While I was making this easy meal, I was thinking about how much I am not going to like it. I am not a big fan of black beans. While I was mashing them and cooking, I don't know, it all just seemed a little gross. Maybe it's because I am tired tonight. Anyway, it turned out to be pretty decent... probably something I'd make again but would add cilantro (I was out). A half a quesadilla is really filling so pack the other for lunch tomorrow... The picture at the bottom of the cooked quesadilla shows half of it on a small salad plate, not a large dinner plate. That will give you an idea of how filling it can be.
What you need:
15.5 oz can of black beans rinsed and drained
15.5 oz (or size of soup can) corn (the recipe calls for frozen, but I didn't use)
1 jalapeno seeded and chopped (I didnt use)
1 tbsp canola oil
2 cloves of garlic (I used already minced and a tsp)
Jack cheese
Tortillas (I used small tortillas)
Salt & Pepper (I forgot to s&p)
What to do:
In a bowl mash black beans til coarse. In a pan with canola oil saute onion and garlic, then add corn til browned, then add black beans and mix (I completely deviated from the recipe directions because their steps just seemed pointless. Just call me Giada! haha!) In another pan, heat one tortilla in a bit of oil, then put the quesadilla mixture over tortilla with some cheese, then top with another tortilla. When bottom tortilla is brown (and it browns quickly) flip to brown other side. When done top with a bit more cheese... or not to save calories.
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