Monday, June 18, 2012
Organic Corn and Black Bean Quesadillas
Summer is here and with it comes tons of fresh choices when it comes to produce! Farmers markets have become very popular in the last 10 years and they are a great way to find fruits and vegetables that have been grown close to where you live.
When buying in season, local produce is a great way to go green and corn is one of the most popular summer vegetables. By pairing it with black beans in this quesadilla, not only are you supporting local farmers but you have also created a great vegetarian meal!
You can kick up the heat a little bit by adding fresh hot peppers (also in season this month) but if you prefer a milder flavor, just leave them out. If you want to add a more Tex-Mex feel, serve with a side of sour cream or guacamole!
• 2 tablespoons olive oil
• 1/4 cup finely chopped organic onion
• 1 (15.5 ounce) can organic black beans, drained and rinsed
• 6 ears of organic corn, cooked with kernels removed
• 1/4 cup salsa
• 1 small jalapeno pepper, seeds removed and finely diced (optional)
• 2 tablespoons butter, divided
• 8 (8 inch) flour tortillas
• 1 1/2 cups shredded Monterey Jack cheese, divided
1. Heat oil in a large sauté pan over medium heat. Stir in onion and cook until softened (about 3 to 4 minutes)
2. Stir in beans and corn. Add salsa and jalapeno if desired; mix well. Cook about 3 minutes until everything is warm.
3. Melt 2 teaspoons of butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle with cheese, then top with some of the bean mixture. Place another tortilla on top. Cook until lightly browned and then flip and cook on the other side.
4. Repeat with remaining tortillas and filling.
5. Cut quesadillas into quarters for serving.
What is your favorite dish to make out of fresh, seasonal veggies?