"QUESADILLA "
Black Bean and Corn Quesadillas
8 servings
portions10 minutes
temps actif40 minutes
temps totalIngrédients
2 teaspoons olive oil
3 tablespoons finely chopped onion
1 (15.5 ounce) can black beans, drained and rinsed
1 (10 ounce) can whole kernel corn, drained
¼ cup salsa
1 tablespoon brown sugar
¼ teaspoon red pepper flakes
2 tablespoons butter, or as needed
8 (8 inch) flour tortillas
1 ½ cups shredded Monterey Jack cheese
Instructions
Heat olive oil in a large saucepan over medium heat. Cook and stir onion in hot oil until softened, about 2 minutes. Stir in beans and corn, then add salsa, brown sugar, and red pepper flakes; mix well. Cook until heated through, about 3 minutes. Remove from heat.
Melt about 1 ½ teaspoons butter in a large skillet over medium heat. Place a tortilla in the skillet. Sprinkle with ¼ of the Monterey Jack cheese, then top with ¼ of the bean mixture. Place another tortilla on top; cook until the bottom is golden, then carefully flip and cook until the other side is golden. Repeat with remaining tortillas and filling.
Nutrition
Taille de portion
-
Calories
363 kcal
Lipides totaux
15 g
Graisses saturées
7 g
Graisses insaturées
0 g
Graisses trans
-
Cholestérol
27 mg
Sodium
733 mg
Glucides totaux
46 g
Fibres alimentaires
6 g
Sucres totaux
3 g
Protéines
14 g
8 servings
portions10 minutes
temps actif40 minutes
temps total