Vegetarian Black Bean And Corn Quesadillas Recipe

About this recipe

A diabetic-friendly, vegetarian dinner option featuring black beans, corn, and spinach layered in whole wheat tortillas and baked to perfection.

Ingredients

• 500 G Preserved Dried Salted Black Beans
• 1 ltr Bertolli Extra Virgin Olive Oil
• 100 g Sambar Onion Peeled
• 1 pc Organically Grown American Corn Cob
• 100 g Kale Leaf
• 250 g Mirchi Powder (Bedagi)
• 100 g Jk Jeera Powder / Cumin Powder

Instructions

1. 1. Preheat the oven to 400°F (200°C).
2. 2. In a small bowl, mash 1 cup of black beans with a fork and set aside.
3. 3. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
4. 4. Add 1 diced onion to the skillet and cook for 10 to 15 minutes, stirring occasionally, until softened.
5. 5. Stir in 1 teaspoon of cumin, 1 tablespoon of chili powder, 1 cup of corn, and the remaining whole black beans. Cook for 2 minutes, stirring frequently.
6. 6. Gradually add 1 package of kale to the skillet, stirring for 3 to 4 minutes until wilted and any excess water has evaporated.
7. 7. Spread the mashed black beans evenly on one side of 4 whole wheat tortillas.
8. 8. Place the tortillas on a large baking sheet, bean side up. Top each tortilla with equal amounts of the spinach mixture and sprinkle with 1/2 cup of shredded Monterey Jack cheese.
9. 9. Place the remaining 4 tortillas on top of the filling to form quesadillas.
10. 10. Bake in the preheated oven for 8 to 10 minutes, or until the tortillas are crisp and the cheese is melted.
11. 11. Remove from the oven, let cool slightly, and cut into wedges before serving.