Quesadilla with corn and beans

Votes: 1

Time: 30 min.
Complexity: easily
Quantity: 16 slices

Quesadillas are especially popular in the American Southwest. Here, they're prepared like the traditional Mexican version, though local ingredients may be included. This recipe is heavy on vegetables and meatless. However, you can add cooked chicken, for example, if desired. The sour cream sauce only enhances the already delicious quesadilla, which is certainly not bland. If you find the dish too spicy, reduce the amount of dried red pepper. Either way, making this quesadilla is a true feast for the taste buds.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Quesadilla

4 wheat tortillas, 25 cm in diameter.
450 gr. black beans with spices, mashed into puree
2 tbsp olive oil, plus a little extra for the grill
1 small red bell pepper, diced
1/2 red onion, diced
3/4 cup corn kernels (about 1 ear)
2 tsp crushed dried red pepper
1 tsp ground cumin
1/2 cup chopped cilantro leaves
1 tbsp. grated cheese

Sour cream with lime and cilantro

1/2 cup sour cream
1/4 cup chopped cilantro leaves
Juice from 1/2 lime
A pinch of salt
Mix all ingredients

Ingredient Substitution Suggestions

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Recipes with similar ingredients: tortilla, black beans, corn, sweet pepper, red pepper flakes, cumin, sour cream, cilantro

Cooking the dish according to the recipe:

Heat olive oil in a large skillet over medium heat. Sauté the bell pepper and onion until soft, about 5 minutes. Add the corn, dried red pepper flakes, cumin, and salt and pepper to taste. Stir and sauté for 3 minutes. Transfer everything to a bowl and add the cilantro. Heat a long cast-iron grill over 2 burners or a large sauté pan over medium heat.
Place 2 tortillas on a work surface and coat them evenly with the refried black bean paste. Place the tortillas, buttered side up, on the griddle (if using a sauté pan, place one tortilla first).

Spread the onion and pepper mixture evenly over the quesadillas, then sprinkle with cheese. Top with another tortilla spread with black bean paste and cook until the cheese is melted, about 4 minutes. Flip the quesadillas to cook the other side.