melty cheesey goodness
So I don't know if you are all aware but one of the best holidays of the entire year is quickly approaching. Cinco de Mayo! Because lets be honest, if you don't love Mexican food and tequila. You are 100% lying to yourself.
In honor of this very delicious day I decided to share with you some delicious black bean and corn quesadillas that I may or may not have made myself for dinner two nights this week. The black beans and corn are cooked with chipotles. I love chipotles because they add phenomenal smoky heat to any dish. I pair them with a avocado crema that cools everything down. Also it tricks my brain into thinking that I eating lots of sour cream (which is amazing) when REALLY its mostly avocado. Take that brain!
I hope you all have a wonderful weekend! Make these quesadillas, you wont regret it.
Spicy Black Bean & Corn Quesadillas
- corn tortillas
- Mexican cheese
- 1 can black beans (drain and rinse)
- 1 cup frozen corn
- 1 tsp garlic powder
- 2 chipotles in adobo
- 1 tbs adobo sauce
- 1 avocado
- Juice of 1 lime
- 1/2 c sour cream or greek yogurt
In a small sauce pan over medium heat add together the black beans, chipotles, adobo sauce, and garlic powder. Once warmed through add the frozen corn. Heat till the corn is warm (about 5 minutes).
** You might have extra corn and black bean mixture (depending on how many quesadillas you make), no worries it keeps great in the fridge and is a good addition to salad, quinoa, or even scrambled eggs (huevos rancheros anybody??).
Meanwhile heat a sautee pan or cast iron skillet over medium heat. Place one corn tortilla in the skillet, cover with a layer of cheese, a layer of corn and black bean mix, another layer of cheese, and then another tortilla. Allow the cheese to melt and the bottom tortilla to become crispy (about 4 minutes). Flip the quesadilla carefully. Crisp the other side for about 3 minutes. Repeat until you have made as many as you (or a few friends) can eat.
While the quesadillas cool: in the food processor combine the avocado, pinch of salt/pepper, and the sour cream. pulse till well combined.
Serve quesadillas warm with avocado crema on the side!