Black Bean and Feta Quesadillas

Name: Black Bean and Feta Quesadillas
Yield: Makes 2 Servings; Can be Doubled
Ingredients: Corn kernels from 1 large ear corn; Fresh lime juice, 1 tablespoon; Kosher salt and freshly ground pepper; Olive oil, 2 tablespoons, plus more as needed; Fresh cilantro, 3 tablespoons minced; Tomato, 1, seeded and chopped; Anise seed, ⅛ teaspoon; Radishes; Gluten-free corn tortillas, 6 (5½–6 inches/14–15 cm in diameter); Feta cheese, ¾ cup (about 3 oz/90 g) crumbled; Red onion, 3 tablespoons plus ½ cup (3 oz/90 g) minced; Black beans, 1 can (15 oz/470 g) drained, liquid reserved; Serrano chile, ½ small, seeded and minced

Preparation info

Makes
2
Servings; Can be Doubled

Difficulty
Easy

Appears in

Weeknight Gluten Free

By Kristine Kidd

Published 2013

About

These quesadillas feature gluten-free corn tortillas instead of the usual wheat flour wrappers. A fresh corn and tomato salsa adds vibrant color and bright flavors. It’s an incredibly quick meal to put together.

Ingredients

Olive oil, 2 tablespoons, plus more as needed
Corn kernels from 1 large ear corn

Dinner
Vegetarian
Spicy
Gluten-free

Method

In a large nonstick frying pan over medium-high heat, warm 1 tablespoon of the oil. Add the corn and sprinkle with salt and black pepper. Sauté until just tender-crisp, about 1 minute. Transfer to a bowl. Mix in the tomato, the 3 tablespoons onion, cilantro, lime juice, and chile. Season to taste.
In the same frying pan, warm 1 tablespoon oil over medium-high h