Black Bean Quesadilla
By Kelsi Roth, Senior Graphic Designer and Social Media Coordinator
Makes 2 servings
1 clove garlic
1 tablespoon olive oil + 1 teaspoon olive oil
1 Poblano pepper
1 cup frozen corn kernels
1 small red onion
1 15.5 ounce can black beans
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon ground coriander
1/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon smoked paprika
1/2 cup Mozzarella cheese
1/2 cup Monterey Jack cheese
2 large flour tortillas
Avocado, salsa, or sour cream for dipping.
1. Dice poblano pepper and onion. Mince garlic. Combine dry seasonings in a small bowl.
2. Add black beans (do not drain) to a medium pot and heat until boiling. Reduce to a low simmer and cook for 10 more minutes, until beans are soft and easily mashed.
3. Meanwhile, heat olive oil in a large skillet. Add garlic and cook until fragrant, about 30 seconds. Add onion, pepper, and corn. Cook until onion is translucent and pepper is soft, 3-5 minutes. Add half of the dry seasoning and stir to combine. Turn off heat and transfer mixture to a plate to rest. Clean off skillet.
4. Mash black beans to taste, until they reach an even consistency. Add the rest of the dry seasoning and stir to combine. Spread the beans over half of each tortilla. Top with pepper mixture and both cheeses to taste. (You might have extra beans to serve on the side!) Fold tortillas.
5. Heat cleaned skillet back to medium heat with 1 teaspoon of olive oil. Add folded tortillas and heat until golden brown and crisp, then flip and repeat. Serve with avocado, salsa, or sour cream for dipping.