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Black Bean and Corn Quesadilla Recipe

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This recipe for Black Bean and Corn Quesadilla, by , is from CulinArt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

John Gonzales


1 each wrap plain or flavored
2 ounces cooked black beans drained
2 ounces corn kernels thawed or fresh
1 ounce red onion diced
teaspoon minced garlic
1 teaspoon oil
each tomato diced
teaspoon McCormick's Santa Fe
to taste salt and pepper
ounce shredded cheddar cheese
ounce Monterey jack cheese shredded
1 teaspoon fresh cilantro chopped

Saute onion in oil until translucent, add garlic and cook until fragrant, do not brown. Add Santa Fe
seasoning, corn, black beans and tomato, adjust seasoning.
Place wrap on flat surface, spread 1/2 the cheese on 1/2 the wrap, top with vegetable mixture, the
cilantro and the rest of the cheese. Fold over the other half of the wrap, brush both sides lightly
with oil.
Cook until golden brown on both sides and the cheese has melted to hold everything together.
Remove and cut the quesadilla into four triangular portions, then serve immediately
Serving Ideas: Serve with salsa and sour cream

Number Of Servings:
Number Of Servings:




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