Quesadilla with corn and beans

Quesadilla is especially popular in the southwestern United States. Here she is preparing, like the traditional Mexican version, only sometimes local ingredients may be included. This recipe has a lot of vegetables and no meat. However, if desired, you can add, for example, ready-made the chicken. Sour cream sauce only enhances the pleasure of an already delicious quesadillas, which definitely can’t be called fresh. If the dish seems too sharp, reduce the amount of dried red pepper. In any case, having prepared such a quesadilla, you can arrange a real celebration for taste buds. Share with friends: Time: 30 minutes Complexity: easy Quantity: 16 slices Recipes use measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

Quesadilla

• 4 wheat tortillas with a diameter of 25 cm.
• 450 gr mashed black beans with spices
• 2 tbsp. l extra virgin olive oil a little more for grids
• 1 small red bell pepper, diced
• 1/2 red onion, diced
• 3/4 Art. corn kernels (approximately 1 ear)
• 2 tsp chopped dried red pepper
• 1 tsp ground cumin
• 1/2 tbsp. shredded cilantro leaves
• 1 tbsp. grated cheese

Sour cream with lime and cilantro

• 1/2 tbsp. sour cream
• 1/4 Art. shredded cilantro leaves
• 1/2 lime juice
• A pinch of salt
• Mix all the ingredients

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

Recipe preparation:

1. In a large frying pan, heat the olive oil over medium heat. Pass the bell peppers and onions until soft, about 5 minutes. Add the corn, dried red pepper flakes, cumin, salt and pepper to taste. Stir and pass for 3 minutes. Move everything to a bowl and add cilantro. Warm up long cast iron griddle for 2 burners or a large stewpan on average the fire.
2. Put 2 tortillas on a work surface and evenly cover them with fried black bean paste. Place the tortillas on spread griddle upside down (if using a saucepan, then put one tortilla first). Cover evenly with onion mixture and pepper, then sprinkle with cheese. Put another tortilla on top, spread with black bean paste and cook until cheese will not melt, about 4 minutes Flip the Quesadillas to fry them on the other side.
3. Cut each into 8 triangles, sprinkle with cilantro and serve with sour cream sauce.