The word quesadilla translates to “cheesy little thing”””but not all recipes require heavy amounts of the gooey, melted stuff. In this version, black beans are mashed and combined with corn kernels, tomato salsa, herbs and a little cheddar then grilled, not fried, to crispy perfection.
Black Bean & Corn Quesadillas
Serves 2 to 4
1 can (15 oz.) black beans, rinsed and drained
3 oz. shredded cheddar cheese
1 cup salsa
1 cup corn kernels
4 chives, coarsely chopped
2 Tbsp. finely chopped fresh cilantro
1/4 tsp. sea salt
1/4 tsp. pepper
1/4 tsp. cumin
8 gluten-free tortillas
1. Mash the beans in a medium bowl; add cheese, salsa, corn, chives, cilantro, sea salt, pepper and cumin. Mix well to combine. Divide mixture among 4 tortillas, then top with remaining the 4 tortillas.
2. Place quesadillas on a grill pan over medium heat; cook the quesadilla 3 minutes per side.
3. Serve warm.
Amie Valpone, HHC, AADP is the Editor-in-Chief of TheHealthyApple.com; she is a Manhattan based Personal Chef, Culinary Nutritionist, Professional Recipe Developer, Food Photographer and Writer specializing in simple gluten-free and dairy-free “˜Clean’ recipes using whole foods. Amie recently healed herself from six years of chronic pain, exhausting every doctor in the country and Mayo Clinic; she shares her story of howClean Eating saved her life and inspires you to Clean up your food, too. Amie lives in Manhattan, NYC where she cooks for a variety of clients including celebrities and people with busy lifestyles who enjoy healthy, fresh food. Visit Amie on Facebook, Twitter and Pinterest; she’d love to hear from you!