Black Bean & Corn Quesadillas

Eggtucky

Ingredients

2 Tbs. vegetable oil
1 red onion, diced
3 garlic cloves, minced
1 tsp. salt
3 1/2 cups fresh or frozen corn kernels
1 can (15 oz.) black beans, drained and rinsed
2 tomatoes, chopped
1 lb. Monterey jack cheese, shredded
6 oz. cotija or feta cheese, crumbled
2 to 3 jalapeños, seeded and diced
2 Tbs. chopped fresh cilantro
12 flour tortillas
Sour cream for serving
Salsa for serving

Instructions

In a large sauté pan over medium heat, warm the oil. Add the onion and cook, stirring often, until translucent, about 5 minutes. Add the garlic and salt and cook for 2 minutes more. Transfer the onion mixture to a large bowl. Add the corn, black beans and tomatoes and let stand until cool, about 20 minutes. Stir in the Monterey jack and cotija cheeses, the jalapeños and cilantro.

Setup Egg for 400-425 indirect, plate setter legs up, grill & extender, and pizza stone on grill extender. Let stone get good and hot before adding Quesadillas.

Spread about 3/4 cup of the black bean mixture on each tortilla, then top each with another tortilla. Place on pizza stone and close the lid and cook, turning the quesadilla once, until browned, about 2 minutes per side. Transfer the quesadillas to a cutting board and cut each into quarters.

Serve immediately with sour cream and salsa. Repeat to assemble and cook the remaining quesadillas.

Notes

I usually half this recipe, it makes a bunch!

Number of Servings: 6

Time to Prepare: 1 hour