Thursday, September 27, 2012

Refried Bean, Corn, and Cheese Quesadillas

Now that we've FINALLY unpacked the kitchen stuff (mostly...sort of...sufficiently), Andy and I have finally started to cook things. Huzzah! Hopefully, Science and Cupcakes will include a little more cupcakes and a little less science the coming weeks.

This recipe is one of my favorite quick things to make when we don't want to get take out and don't feel like putting tons of effort into dinner. It includes my favorite cooking technique of all: opening up packages of things and dumping them into a bowl. The other nice thing about this recipe is that it is very flexible. Want to add cayenne pepper? Go for it. Cilanto? Sure! It works well with whatever spices you have on hand. Include the cumin, but everything else is up to you.

Serve with salsa, sour cream, and/or tortilla chips. Enjoy!

Refried Bean, Corn, and Cheese Quesadillas

Makes approx. 6 quesadillas
Adapted from Cooking Light

12 yellow corn tortillas
1 - 16 oz can fat free refried beans
1/2 cup frozen corn (do not thaw)
1/4-1/2 tsp cumin
1/4-1/2 tsp crushed red pepper
1/2 cup shredded cheese

Optional additions:
Green onions
Jalapeno peppers
Cayenne pepper

In a small bowl, combine refried beans, corn, cumin, and crushed red pepper. Mix well.

Coat a non-stick skillet with cooking spray. Warm a corn tortilla on each side. Remove from pan. Place another corn tortilla in the pan to warm while compiling the quesadilla.

Spread first tortilla with 1/4 - 1/3 cup bean mixture. Sprinkle with ~1 tbsp shredded cheese. Place second warmed tortilla on top of filling to complete the quesadilla.

Return to pan and cook on both sides until the cheese is melted and tortillas are slightly brown. Enjoy!

No comments:

Post a Comment