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.
Olive oil, 2tablespoons, plus more as needed
Corn kernels from 1 large ear corn
Kosher salt and freshly ground pepper
Tomato, 1, seeded and chopped
Red onion, 3tablespoonsplus ½cup (3oz/90g) minced
Fresh cilantro, 3tablespoons minced
Fresh lime juice, 1tablespoon
Serrano chile, ½ small, seeded and minced
Anise seed, ⅛teaspoon
Black beans, 1can (15oz/470g) drained, liquid reserved
Gluten-free corn tortillas, 6 (5½–6 inches/14–15 cm in diameter)
Feta cheese, ¾cup (about 3oz/90g) crumbled
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 heat. Add the remaining ½ cup (3 oz/90 g) onion and the anise seed and sauté until the onion starts to soften, about 2 minutes. Mix in the drained beans. Simmer, mashing the beans with a spoon to a coarse purée and adding reserved bean liquid if dry. Remove from the heat and season to taste.
Heat a griddle or large frying pan over medium-low heat. Brush with olive oil. Add 2 tortillas and cook until softened slightly, about 30 seconds. Turn the tortillas over. Spread 2 tablespoons of the bean mixture over half of each tortilla, leaving a border around the edges. Sprinkle with 2 tablespoons of the cheese. Fold the empty side of the tortillas over the filling and press slightly. Cook until light golden and crisp, about 3 minutes on each side. Transfer to warmed plates. Repeat with the remaining beans and cheese, adding more oil as needed. Divide the quesadillas between warmed plates. Serve right away with the corn salsa for topping and radishes for nibbling.