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Classic Southwest Quesadilla

This recipe is terrific for a quick and easy weekday meal. Make extras for the kids to take for lunch the next day!

Classic Southwest Quesadilla






  • 2 Tablespoon olive oil
  • 1 small red bell pepper, diced
  • 1/2 red onion, diced
  • 3/4 Cup corn kernels, about 1 ear
  • 2 Teaspoon red pepper flakes
  • 1 Teaspoon ground cumin
  • Salt and freshly ground black pepper
  • 1/2 Cup freshly chopped cilantro leaves
  • 4 10-inch"burrito size" flour tortillas
  • 1 16oz can black beans
  • 1 Cup grated cheese

How to Make It

In a large skillet, heat oil over medium-high heat. Saute red pepper and onion until soft, about 5 minutes. Add corn, black beans, red pepper flakes, cumin, and salt and pepper to taste. Toss to incorporate and saute for 3 minutes.

Transfer vegetables to a bowl and add the cilantro.

Preheat a large saute pan over medium heat.

Lay the first tortilla in the saute pan and add a bit of cheese to stick the other ingredients to the tortillas. Sprinkle onion-red pepper mixture evenly over the top, then sprinkle evenly with more cheese. Cover with another tortilla and cook until cheese melts, about 4 minutes. Be sure to flip half way through to brown on both sides.

Slice each quesadilla into 8 wedges, sprinkle with cilantro, and serve with guacamole, salsa and sour cream

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