TLC Cooking "Emeril's Black Bean and Corn Quesadillas"

Emeril's Black Bean and Corn Quesadillas

YIELD Serves 6 to 8

INGREDIENTS

Black Bean & Corn Quesadillas:
2 teaspoons	olive oil, plus more for cooking quesadilla
1/2 cup	diced red pepper
1 cup	frozen corn
1/2 cup	canned black beans, rinsed and drained
1 teaspoon	ground cumin
Kosher salt and black pepper
1	lime, juiced
10 7‑inch	flour tortillas
1 tablespoon	chopped fresh cilantro
3/4 cup	grated queso blanco cheese or Monterey
jack cheese
Salsa for serving, recipe follows
Light Sour Cream for serving
Emeril's Salsa:
1 8‑ounce	can petite diced tomatoes and their juice
3 tablespoons	extra virgin olive oil
1 tablespoon	lime juice
1 tablespoon	minced yellow onion
1 tablespoon	minced green bell pepper
1/2 teaspoon	Kosher salt and black pepper
1/2 teaspoon salt	minced garlic
1/2 teaspoon	Emeril's Kick It Up green pepper sauce or other green hot-pepper sauce

PREPARATION:

Black Bean & Corn Quesadillas:

Heat 1 teaspoon olive oil in a medium sized saute pan over medium heat. Add red peppers, corn, and black beans. Season with cumin, salt and pepper, cook for 3 to 5 minutes.
Add the lime juice, stir to combine, and remove from heat.
To assemble: Lay one tortilla in a hot skillet. Add 1/4 cup filling and then top with 2 tablespoon grated cheese. Top with another tortilla and cook for 2 to 3 minutes, until slightly browned on the bottom tortilla. Flip and cook on the other side until slightly browned and the cheese has melted.
Cut each quesadilla into six triangles and serve warm with Salsa and light sour cream.
This recipe was featured in the Eco-Friendly Birthday Party episode of Emeril Green.
Combine ingredients in a small bowl. Let rest at least 30 minutes to allow flavors to blend.

This recipe appears in: Mexican

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