Black Bean and Sweet Corn Quesadillas

Name: Black Bean and Sweet Corn Quesadillas
Yield: Serves 6
Cuisine: United States
Ingredients: 1 tablespoon extra-virgin olive oil or organic corn oil; 1 teaspoon oregano; 1 teaspoon ground cumin; 3 tablespoons chopped cilantro; 3 large organic heirloom tomatoes, diced; 3 cups sweet locally grown corn, from about 3 large ears; Salt and pepper; 4 ounces feta cheese, crumbled; 4 ounces fresh mozzarella, drained and cut into tiny cubes; 6 10-inch whole-wheat tortillas; 1 12-ounce can organic black beans, drained, rinsed, and drained again; ¾ cup fat-free sour cream; 1½ cups salsa, homemade or store bought; 3 scallions, white part and most of green part cut into ¼-inch pieces

Preparation info

Serves
6

Difficulty
Easy

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

Black beans are so healthy and they’ve become the sweetheart of the bean world, something we’re thrilled about because we love to include them in soups, salads, and Mexican dishes.

Ingredients

1 tablespoon extra-virgin olive oil or organic corn oil
3 scallions, white part and most of green part cut into ¼-inch pieces

Americas
United States
Vegetarian
Christmas
Winter

Method

Preheat the oven to 350°F.
Heat the oil in a large skillet over low-medium heat. Add the scallions, corn, salt and pepper, the cumin, and oregano. Stir to coat. Cover and cook<