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17) Black bean & corn quesadillas (pre-assembled)

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 8 flour tortillas 8-inch
  • 1 can 15 oz of black beans, drained and rinsed
  • 1 cup frozen corn thawed
  • 1 1/2 cups of shredded cheese such as cheddar or Monterey Jack
  • 1/4 cup chopped cilantro optional
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 2 tbsp olive oil for cooking

Method
 

  1. In a bowl, combine beans, corn, cheese, chili powder, salt, and cilantro.
  2. Spread the filling onto one half of each tortilla, fold, and press the edges together.
  3. Individually wrap each quesadilla in foil and place in the cooler.
  4. While at camp, heat a tablespoon of oil in a skillet over medium heat on your single burner.
  5. Take one quesadilla out of the package. Then, cook it for about 2-3 minutes on each side. Cook until the cheese has melted and the tortilla has browned.
  6. Repeat the process, and for the ones completed cover them using foil to keep them warm.