Roasted Corn And Black Bean Quesadillas - cooking recipe

Ingredients

1 (16 ounce) bag supersweet frozen corn, thawed
1 red pepper, diced
4 garlic cloves, minced
1 purple onion, diced
1 jalapeno pepper, seeded and sliced into rings
1 (16 ounce) can black beans, drained and rinsed
1 lime, juice of
1 teaspoon salt
4 tablespoons olive oil
6 tortillas
8 ounces monterey jack cheese, grated
16 ounces salsa (can use less (or more)
sour cream
guacamole
fresh cilantro, chopped

Preparation

Preheat oven to 425 degrees.
In a large bowl, toss together corn, red pepper, garlic, onion, and jalapeno pepper with 2 tablespoons of the olive oil.
Pour mixture onto a cookie sheet, roast for about 20-30 minutes, stirring occassionally.
Remove when corn is carmelized.
Add beans to the same large bowl. Add lime juice, salt, and corn mixture, stir.
In a large saute pan, heat a teaspoon of olive oil. Place one tortilla onto the pan.
Add 1 cup of the corn and bean mixture and spoon evenly on the tortilla.
Add 2 oz of cheese.
Place the second tortilla on top, cover and cook for about 1 minute.
Flip the quesadilla carefully, cook for about 1 minute, or until golden brown.
Remove from pan, cut into 6 wedges and serve with salsa, sour cream, guacamole, and fresh cilantro. Repeat two more times for a total of 18 wedges.