1 cup diced bell pepper (fresh or frozen)
¼ cup sweet onion, diced
1 small can diced green chilies (or fresh)
1 can black beans, drained and rinsed
½ cup corn
grated cheddar cheese
In a medium skillet, caramelize onion and bell peppers in 1 tsp olive oil over medium-low heat. Stir in green chilies, black beans and corn. Then add fresh cilantro and a little salsa. If you would like to thicken the mixture, add a slurry (small mixture of cold water and thickener) of arrowroot powder, a great alternative to corn starch.
For each quesadilla, scoop enough filling to cover bottom tortilla, leaving a 1" border around the edge. Sprinkle with cheese and top with second tortilla.
Brown on both sides in a skillet or bake at 450 about 10 minutes, flipping halfway through. Slice into wedges and serve with salsa, sour cream, guacamole, etc.
Thanks to Emily at My Muffin Thursdays for this great dinner suggestion. I love Mexican food and crave a wide variety of meals so I’m always looking for new ways to serve my favorite things- black beans, salsa, guacamole, cheese. These were really easy to make and tasted delicious dipped in salsa.