Monday, February 25, 2013

Black Bean, Corn, and Chicken Quesadillas

I used to not like quesadillas, not really sure why, but somewhere in the course of the last few years, I've come to love them.  They are such a simple solution for a meal and there are so many variations.  This one from Jacki has black beans, corn, onions, cheese (of course) and chicken.  The chicken isn't needed, but I liked it in the mix.  This was really easy to whip up and a perfect week night meal.  I even had lots leftover to freeze for another night!

Black Bean, Corn, and Chicken Quesadillas
From: Jacki and John Ate This
Prep Time: 15 min
Cook Time: 5 min

1 can black beans, drained and rinsed
2 Tbsp Taco or Fajita seasoning
1 cup frozen corn (no need to thaw)
3 cups cheddar cheese, shredded
1 jalapeno, diced
handful of cilantro, chopped
1/2 red onion, diced
soft shell tortillas (burrito or taco size - whatever you prefer)
2 cups cooked chicken, shredded (optional)
Avocado, salsa, or sour cream for topping

1. Add black beans, diced red onion, shredded cheese, jalpenos, frozen corn, cilantro, and chicken to a large bowl and thoroughly combine.

2. Add taco seasoning to mixture to taste and stir to combine

3. Butter one side of tortilla and flip over.  Fill half of the tortilla with mixture, then fold over.

4. Heat skillet over medium heat or use Quesadilla maker (that is what we used).  Add tortilla (or two at a time).  after a couple minutes flip over if using a skillet.

5. Cut and serve with salsa, sour cream, and/or avocado

If you are going to freeze some you can either freeze the mixture on it's own, or you can flash freeze the tortilla with filling (minus the butter) and then store in a plastic bag in the freezer.  Jacki has detailed directions on her post.

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