Global Vegetarian - Pinto Bean and Corn Quesadilla

[Guest guest]

* Exported from MasterCook *

 

Pinto Bean and Corn Quesadilla

 

Recipe By : Global Vegetarian, by Jay Solomon, page 69

Serving Size : 6 Preparation Time :0:00

Categories : Appetizers Global Vegetarian

Mexican Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups corn kernels, fresh or -- frozen and thawed

1 15-ounce can pinto beans or black beans -- drained

3 (3 to 4) scallions -- chopped

1 jalapeno pepper -- seeded and minced

2 tablespoons cilantro -- minced

1/2 teaspoon ground cumin

1/2 teaspoon salt

8 6-inch flour tortillas

Vegetable spray

1/4 pound low-fat Swiss or provolone cheese -- sliced thin

 

Preheat the oven to 400° F.

 

In a medium mixing bowl, combine the corn, beans, scallions, jalapeno, cilantro,

and seasonings. Arrange 4 tortillas on 2 lightly sprayed baking pans. Spread an

equal amount of the bean-corn mixture on top of each of the tortillas. Layer the

cheese over each filling, and cover with the remaining tortillas. Place in the

oven and bake for 7 to 10 minutes, until the tortillas are lightly browned.

 

Transfer the quesadillas to serving plates. Cut into wedges and serve with

Salsa! Salsa!, roasted Vegetable Salsa with Watercress, Hawaiian Papaya

Guacamole (recipes entered separately) or your favorite salsa.

 

 

 

- - - - - - - - - - - - - - - - - -