Corn and Black Bean Quesadillas
These mildly spiced quesadillas get a quick start with canned black beans and frozen corn. This recipe makes a big batch, so wrap and refrigerate any extras for up to 3 days; pan-fry them just before serving. MEAL PLAN: A spinach salad sprinkled with sliced toasted almonds is an ideal partner. Include some baked marinated tofu strips to serve on the side.
- Preheat oven to 300F. Stack tortillas, wrap in foil and bake until soft and pliable, about 10 minutes.
- Meanwhile, in large nonstick skillet, heat oil over medium heat. Add onion and garlic and cook, stirring often, until softened, about 3 minutes. Add corn, chili and 1/2 teaspoon salt and cook until vegetables are crisp-tender, about 4 minutes. Add black beans and mash coarsely with potato masher. Mix well and remove from heat.
- Place tortillas on work surface. Spread 1/2 of each with about 1/4 cup bean mixture, almost to edge. Fold each tortilla in half, pressing lightly to seal. Set aside.
- In medium bowl, using a fork, mash together avocado, lime juice and remaining 1/4 teaspoon salt. Set aside.
- Coat large heavy skillet, preferably cast-iron, with cooking spray, then heat over medium heat. Add 4 quesadillas and cook until golden brown, turning once, about 3 minutes per side. Repeat with more cooking spray and remaining quesadillas.
- Top each quesadilla with dollop of avocado mixture. Garnish with cilantro and salsa if desired. cut into wedges and serve hot.