postheadericon Corn and Bean Quesadillas

Quesadilla lunchOnce upon a time, before we went gluten-free, I was a vegetarian. During that time, I lived in Texas, and we ate a lot of quesadillas. This is one of my favorite recipes from that time. I served it to my kids last night, after a long time, and they devoured them! This recipe barely fed my family of four, so I’d recommend doubling it if you want leftovers or if you have more than 4 hungry people to feed.

This is a delicious gluten free, family-friendly recipe that can be made in under 30 minutes and for under $10! It can also be (if you double check ingredients!) a wheat free, soy free, tree nut free, peanut free, fish free, shellfish free, and vegetarian recipe. You could easily make this dairy-free by using a dairy-free cheese, but I haven’t tested it with dairy-free cheese. If you do that, please comment so I will know how it works!

Serves 4, easy to double

Corn & bean quesadillaIngredients:

  • 1 TBS coconut or canola oil
  • 1 small yellow onion, diced
  • 1 1/2 tsp cumin
  • 1 14oz can black beans
  • 1 14oz can corn (or 1 3/4 cups frozen corn, defrosted)
  • 1/4 cup fresh cilantro, clipped
  • 1-2 cups shredded cheddar or Mexican cheese mixture (not the kind that already has spices, though)
  • Cayenne or hot sauce (we like Frank’s Red Hot) to taste
  • 8 corn tortillas

Corn and bean quesadilla with cheeseToppings:

  • Sour cream
  • Salsa
  • Additional cheese or cilantro

Method:

In a medium skillet over medium-low heat, warm coconut or canola oil. Saute onion for a minute or two, and add cumin so it will toast a bit in the skillet. Saute for another minute, until the onions are tender,  then add the beans and corn.

Increase the heat to medium, and stir until the mixture is warmed. Add cilantro and 1/2 cup of cheese, and stir until combined and the cheese is melty, helping the mixture stick together.

Wrap corn tortillas in a damp kitchen or paper towel. Warm in the microwave for 30 seconds.

toasted corn & bean quesadillaHeat a small non-stick skillet or two (or one large one if you have a skillet that will fit 2 corn tortillas) over medium heat, and add a bit more oil. Place one tortilla in the skillet, add a small handful of cheese, 1/4 of the corn & bean mixture, then another sprinkling of cheese before  putting the second tortilla on top. Let it cook for a few minutes, then carefully flip. Both sides should look a bit toasted, and the cheese should have melted when done. Repeat until all of the corn & bean mixture is used up.

Eat them up, yum!

 

 

 

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