Quesadillas are always great for nights short on time.

Fill them with beans, corn, salsa and cheese or other fillings you may have on hand.

They are versatile, quick and easy. And always tasty!

Happy Taco Tuesday!

~ Gena

 

 

 

Ingredients:
Serves 4-5

• 8 tortillas (we like Tortillas Fresca -uncooked tortillas that cook very quickly)
• 1 T olive oil **
• 1/2 med. onion, chopped
• 1 -15 oz can black beans, drained **
• 2 cups frozen corn
• 1 recipe homemade taco seasoning
• 1/4 cup water
• 2 cups shredded cheddar cheese **
• 1 ripe avocado
• 1 tomato, chopped **
• sour cream for topping
• Cholula hot sauce (optional)
• butter for crisping the tortillas **

**  Ingredients are used in other recipes from This Week’s Menu, starred to help in your planning. (Bean types may vary)

Directions:

• Heat olive oil in a large saucepan over medium heat.  Stir in onion and cook until softened, about 2 minutes.
• Stir in beans, corn, taco seasoning, water and pepper flakes; mix well.  Cook until heated through, about 3-5 minutes.
• Meanwhile, melt a small dab of butter in a large skillet over medium heat. (Skip the butter if using Tortillas Fresca or uncooked tortillas, in which case cook tortilla for about 30 seconds on each side or until cooked but not overly brown.)
• Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture and hot sauce. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.
• Top with avocado, sour cream and tomatoes.

Enjoy!!