Black Bean, Corn and Bacon Quesadilla

24 08 2011

The quesadilla is so versatile because you can basically put anything in it….veggies, meat, beans, cheese….all of those together or just one! It’s also easy and fast, which is why it tends to be one of my go-to dishes for nights when I don’t already have something planned. Get creative with your own quesadilla creation and enjoy for dinner or an appetizer!

Black Bean, Corn and Bacon Quesadilla

  • 1 can black beans drained and rinsed (15.5 oz)
  • 1 cup or so of frozen corn (I like to semi-thaw it and let the hot pan do the rest)
  • 3 strips bacon, cooked and crumbled and about 1 Tbsp reserved bacon grease
  • Heaping 1/4 cup of red onion, chopped
  • 1/2 Tbsp dried oregano
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • Lime juice
  • Salt
  • Shredded cheese – I used a combo of mexican 4 cheese and sharp cheddar cheese
  • Tortilla wraps
  • Oil

Heat oven to 375-400 degrees. Line a baking sheet with foil or use a pizza stone.

Saute onion in about 1 Tbsp reserved bacon grease for a minute or so. Add beans, corn, oregano, cumin and coriander and saute for another minute or so. Stir in lime juice (use half to a whole lime) and saute for another 30 seconds. Turn off heat and season to taste with salt.

Stir the crumbled bacon into the corn and beans. Put one tortilla down on your baking sheet or pizza stone and start to build your quesadilla, starting with a layer of cheese followed by a layer of the corn and beans and finally another layer of cheese. Top with another tortilla wrap. Layering the cheese on the top and bottom will help the 2 wraps stick together. Make as many quesadillas as you have filling for. I used fajita style tortilla wraps and was able to get 3 quesadillas.

Rub or brush a little oil on the top of each one and then bake for about 15-20 minutes, flipping the quesadillas half way through until crisp. Cut each into 4 pieces and serve with salsa and/or sour cream.

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