Taking just 15 minutes to prepare, this quesadilla recipe is sure to be a hit with the kids. Featuring the season's freshest corn and two super eye foods - sweet orange peppers and black beans - this recipe is not only delicious but nutritious!
| Servings | Prep Time | Cook Time |
| 6people | 15minutes | 25minutes |
| Servings | Prep Time |
| 6people | 15minutes |
| Cook Time |
| 25minutes |
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves minced
- 1 sweet orange pepper diced
- 1 341ml can Black Beans drained and rinsed
- 1 1/2 cups corn kernels
- 6 10-inch tortillas
- 3 cups cheddar cheese grated
- 3 cups chicken rotisserie or cooked & shredded
Servings: people
Units:
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Ingredients
Servings: people
Units:
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Instructions
- Heat olive oil in a large non-stick frying pan over medium heat. Add garlic and pepper. Stir often until pepper is soft (approx. 2 min).
- Add beans and corn. Cook until hot (approx. 2 more minutes). Transfer mixture on to a plate and divide into 6 portions.
- Wipe the pan clean with a paper towel. Place a tortilla in the pan and sprinkle ¼ cup shredded cheese over half of the tortilla.
- Spoon a portion of the bean and corn mixture over cheese then top with ¼ cup cheese. Fold tortilla to enclose filling.
- Return pan to burner over medium heat. Cook until the tortilla is golden and cheese melts (approx. 2 min per side).
- Transfer quesadillas to a baking sheet to keep warm in oven. Repeat and cut quesadillas into quarters.
- For meat lovers, divide 3 cups of shredded chicken among the quesadillas, scattering over-top of the bean and corn mixture. Continue cooking as directed above.
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