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Black Bean and Corn Quesadillas

Black Bean and Corn Quesadillas
This recipe calls for cotija cheese, an aged Mexican cheese with a somewhat dry texture. Feta is a fine substitute.

Ingredients:

  • 2 Tbs. vegetable oil
  • 1 red onion, diced
  • 3 garlic cloves, minced
  • 1 tsp. salt
  • 3 1/2 cups fresh or frozen corn kernels
  • 1 can (15 oz.) black beans, drained and rinsed
  • 2 tomatoes, chopped
  • 1 lb. Monterey jack cheese, shredded
  • 6 oz. cotija or feta cheese, crumbled
  • 2 to 3 jalapeños, seeded and diced
  • 2 Tbs. chopped fresh cilantro
  • 12 flour tortillas
  • Sour cream for serving
  • Salsa for serving

Directions:

In a large sauté pan over medium heat, warm the oil. Add the onion and cook, stirring often, until translucent, about 5 minutes. Add the garlic and salt and cook for 2 minutes more. Transfer the onion mixture to a large bowl. Add the corn, black beans and tomatoes and let stand until cool, about 20 minutes. Stir in the Monterey jack and cotija cheeses, the jalapeños and cilantro.

Prepare a medium-hot fire in a grill. Set a Pizza Que Grill on the grill and preheat according to the manufacturer's instructions.

Place 2 tortillas on the Pizza-Que Grill. Spread about 3/4 cup of the black bean mixture on each tortilla, then top each with another tortilla. Close the lid and cook, turning the quesadillas once, until browned, about 2 minutes per side.

Transfer the quesadillas to a cutting board and cut each into quarters. Serve immediately with sour cream and salsa. Repeat to assemble and cook the remaining quesadillas. Serves 6.
Williams-Sonoma Kitchen.