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Black bean and corn quesadilla

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

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Cook Time 48 minutes
Total Time 48 minutes
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. Wrap each quesadilla in foil, refrigerate promptly until cold, and pack at 40°F (4°C) or below in an insulated cooler with ice or frozen gel packs. Cook the same day.
  4. At camp, heat a tablespoon of oil in a skillet over medium heat on a single burner.
  5. Unwrap a quesadilla. Cook about 2-3 minutes per side until cheese melts and tortilla browns.
  6. Repeat, covering cooked quesadillas with foil to keep warm.