As I indicated in the recipe posting, corn and black bean quesadilla is a family favorite, super easy to make and quite good all at the same time. It’s also meatless so everyone can enjoy it.
First thing to do after assembling all the ingredients is get the corn going in the 10″ skillet. There’s no cooking medium so the corn kind of “toasts” until it starts to get spotty brown and “jumps” a bit in the pan.
Next the onions are browned up a bit in the oil followed by the spices and finally the beans. Once the corn goes back in mash the beans up a little with the back of a wooden spoon. This will help keep the tortillas to remain flat when they cook. After evacuating the bean and corn mixture to a bowl, sprinkle on the lime juice on and toss to coat.
Toasting the tortillas is easy. Just drop one in the pan (again no oil or butter) and flip when the tortilla starts to get puffy at the edges and spotty brown. Repeat on the other side and then with the other tortilla.
To fabricate, put 1/4 -1/3 cup of your favorite cheese on 1/2 of the tortilla, then 1/2 of the corn/bean mix on top of the cheese. Fold the tortilla over on the mixture, brush the top with oil and sprinkle with salt. Repeat with the other tortilla.
Place both in the hot pan, oil side down with curved edges out and cook for 1-2 minutes. While cooking, brush the up side with oil and season with salt. Flip the tortillas over and cook for another 1-2 minutes. We’re looking to get the cheese melted.
Evacuate the quesadillas to a cooling board and slice into 3rds using a pizza cutter after letting the cheese set up – about a 2-3 minute rest. Dollop with some sour cream or salsa or enjoy “as is”. After that, make some more and enjoy!
