Monday, October 25, 2010

Black Bean 'n Pico Quesadilla

I love to make quesadillas with corn tortillas, they are quick, versatile and gluten free, and I've posted a couple of those recipes in the past. At the risk of looking like a one trick pony, I have to share my most recent creation. This ones a bit spicy, not for the sensitive foodie.

Mix following ingredients in bowl to create filler:
1 Can black beans drained and rinsed
1 Can corn drained
1/4 c pico de gallo salsa (or any salsa will work)

1 Tbsp. chopped fresh cilantro leaves

1 Tbsp. brown sugar
1/4 tsp red pepper flakes

Layer on preheated griddle:
1 Tbsp. olive oil
corn tortilla
1/4 cup shredded pepper jack cheese
1/2 cup Black Bean 'n Pico filler
Fresh spinach leaves
1/4 shredded pepper jack cheese
corn tortilla

Cook for 5-7 minutes on med. to high heat then carefully flip. Cook other side for 5 minutes, move to plate, and let cool for a 2 minutes. Cut with pizza cutter and serve with sour cream.


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