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Thursday, June 5, 2008

Black Bean & Corn Quesadillas

About 1 year ago I went through a quesadillas craze. Every restaurant I went to I felt compeled to try their version of quesadillas as well as make many of my own versions. I became inspired by so many wonderful flavors from wild mushroom and gruyere; apple and brie; portabello mushrooms and goat cheese; caramelized onions and chevre, and the list goes on. As a Mexican food lover I decided to make a black bean & corn quesadillas which can be served with sour cream, salsa and/or guacamole. I will definetly be making these again, as they are quick and delicious.

On a side note mexican food makes me think of sangria, although spanish in origin, I started indulging in this drink with girlfriends back in high school at the local Mexicali Rosi's. Every summer I usually make a sangria and love the flavors of wine, brandy and fruit together, I have yet to perfect the perfect concoction, but is has been fun trying. My husband found a recipe in the LCBO Food & Drink magazine that called for whiskey infused with fruit, which can be found on his blog Fort's Place under Whiskey and Infused Fruit. We have yet to try it as it must sit for 10 days. However, I am anticipating a good sipping drink with some appetizers.

1 can black beans
1 cup corn kernels
1-2 plum tomato, diced
1/4 cup red onion, chopped
1 jalapeno, minced
1 garlic minced
1 tsp cumin
1 tsp ancho chili powder or regular chili powder
1/4 tsp cayenne (if you like it really spicy)
olive oil
shredded cheese (monterey jack, old cheddar)
6 x 8" whole wheat tortillas
light sour cream
medium to hot salsa

In a medium skillet over medium heat add 1 T olive oil. Add the beans, corn, tomatoes, onion, jalapeno, garlic, cumin and chili powder. Mix together and cook for about 5 mins until heated throughout.

Spray an 8" skillet with non stick cooking spray and heat skillet over medium high heat. Place an 8" tortilla in the skillet. Using a laddle scoop the bean mixture onto one half of the tortilla. Sprinkle cheese over the bean mixture and then fold the other half of tortilla over the bean mixture.

Cook each side of the quesadilla for 3-5 mins per side, until golden brown and crisp.

Remove from skillet and cut in half. Serve immediately with sour cream and salsa.
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Forts said...

These were really good and packed with energy and protein. But I truly think they taste better while camping in the backcountry. They were great at home just better in the backcountry.

I am very anxious to try the whiskey and fruit infusion, should be interesting.

RecipeGirl said...

Yum! I did one similar to this earlier this year with a red pepper/corn salsa. It was really colorful.

I hear you on the Sangria. Love the stuff!

JennDZ - The Leftover Queen said...

Those look so good! I wish I had one right now.

Mary Coleman said...

What a great blog you have, Parker!
Thanks for stopping by mine. I'll be back. I've bookmarked several things to do asap!

VeggieGirl said...

Ahh, quesadillas - perfect Mexican comfort food!

Mansi Desai said...

wow, these do look good!, and with sangria, that would be a genius pairing:)

Bellini Valli said...

I just this minute came back from the grocery store with fixings to make quesadillas on the barbecue. Mine will be chicken this time round only because I have leftover chicken from the other day....perhaps goat cheese or most likely Mexican inspired because I have guacamole leftover as well.There is a Copy Cat recipe for Olive Garden Sangria online. Have you tried that one yet...not too bad, but it is a personal thing:D

Kevin said...

Those look tasty. They are nice a thick and full of corn and bean goodness.

eatme_delicious said...

Wow those quesadillas look REALLY good! Maybe I should have quesadillas for dinner. I don't usually make anything fancy though. Often times it's just cheese inside with avocado/salsa on top!

Vicarious Foodie said...

Yum! What a coincidence--I just made black bean and corn tortilla pie last night. It's such a great flavor combination.

Anonymous said...

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SBP said...

Damn, look at all the traffic you're getting! Unbelievable.

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