Print Recipe
Potato, Corn, Black Bean and Jalapeno Quesadillas
Satisfying quesadillas ready in less than 20 minutes
Instructions
  1. Scrub potatoes with vegetable brush under cold running water. Peel and thinly slice. Place in 3-quart saucepan and add cold water to cover. Over high heat, bring to boiling. Reduce heat to medium-high, cover and simmer until tender, about 8 minutes. Drain.
  2. In large nonstick skillet over medium high heat, heat oil. Add onion, jalapeńo pepper and cumin. Cook, stirring occasionally, until lightly browned, about 5 to 6 minutes. Stir in corn and cook 2 minutes. Remove from heat and stir in potatoes, beans, cilantro and salt.
  3. Place tortillas on cutting board. Top half of each tortilla with 2 tablespoons of the cheese, ¼ of the potato mixture and 2 tablespoons of remaining cheese. Fold plain half of each tortilla over the filling to form a semi-circle. Repeat for remaining tortillas.
  4. Wipe out the skillet and heat over medium-heat. Add 2 quesadillas and cook, turning once, until browned, cheese has melted and filling is hot, about 5 to 6 minutes. Transfer to a cutting board and repeat with remaining 2 quesadillas. Cut each quesadilla in half and serve.
Recipe Notes

Nutritional Analysis per serving:  388 calories, 17 g protein, 52 g carbohydrates, 13 g fat, 5 g saturated fat, (31% of calories from fat), 20 mg cholesterol, 7 g fiber, 673 mg sodium.

Share this Recipe
Share This