The official first day of Summer is tomorrow! So exciting!!! Here's a great recipe for Meatless Monday you can enjoy all season.
1 15 1/2 oz. can of black beans rinsed/drained (or any bean of your choice; I love kidney beans as an alternative)
1 1/2 corn kernels
1 tablespoon canola oil
1 small onion (chopped)
1 jalapeño (seeded/finely chopped)
2 cloves garlic (minced)
6 oz. pepper jack cheese (shredded)
Salt and pepper
In a bowl, coarsely mash means with potato masher. Warm large skillet over medium-high and add corn and cook/warm for 2-3 minutes, stirring occasionally until corn begins to brown. Add corn to bowl with beans. In the same skillet, warm oil. Add onion and jalapeño and sauté for 2 minutes. Add garlic and sauté for another minute. Stir mixture into bowl with beans and corn. Let mixture cool to room temperature, about 10 minutes. When cool, stir cheese and season with salt and pepper. Preheat oven to 200ºF. Spread a tortilla out on a work surface and spread a 1/2 cup portion of bean mixture over half. Fold tortilla in half. Repeat with remaining tortillas and bean mixture. Warm a large skillet over medium-high heat. Cook as many tortillas as can fit in the skillet, 3 minutes, then flip quesadillas and cook until golden brown and crispy and cheese is melting, 2 to 3 minutes longer. Place quesadillas on a baking sheet and keep warm in oven while you cook remaining quesadillas. Cut into wedges, serve and enjoy!
[Recipe and Image via MyRecipes.com]