How to Guide


BLACK BEAN AND CORN QUESADILLAS
SERVES 2
INGREDIENTS
/ cup canned black beans, drained and rinsed
/ cup thawed frozen corn
 tablespoons finely diced red bell pepper
 tablespoons finely diced red onion
 small clove garlic, minced
 tablespoon finely chopped fresh cilantro
 tablespoons chunky salsa, plus extra for serving
/ teaspoon ground cumin
/ teaspoon chili powder
-/ cups shredded Mexican blend cheese
 large (burrito-size) tortillas
Nonstick cooking spray, for the tortillas
Sour cream, for serving
INSTRUCTIONS
. In a medium bowl, stir together the black beans, corn, red bell pepper, red
onion, garlic, cilantro, salsa, cumin, and chili powder until well combined.
. Place  tortillas on a work surface. Spray the bottom side of each tortilla
with nonstick cooking spray.
. Evenly sprinkle half of each tortilla with ½ cup of the cheese. On both
tortillas, spoon half of the black bean and corn mixture evenly over the
cheese. Sprinkle the remaining cheese over the black bean and corn
mixture.
. Fold the tortillas in half and press down gently but firmly.
. Place the quesadillas on the broiling pan. Place in the oven on the upper
level.
. Turn on Bake function and set to F.
. Bake for  minutes, or until the cheese is melted and the tortilla is
golden brown. Serve with sour cream and salsa on the side.
Setting
Bake
Temp
˚F
Time
 min
Tray Type
Broiling Pan
Tray Position
Upper