YOUR SOLIN GENERATED RECIPE
Black Bean and Corn Quesadillas
Pan-seared protein tortillas filled with spiced black beans and sweet corn, melted together with sharp cheddar for a satisfyingly crunchy finish.
INGREDIENTS
1.5 whole protein tortillas
0.75 cup canned black beans
0.25 cup frozen corn
0.5 oz sharp cheddar cheese
0.5 cup non-fat Greek yogurt
0.25 tsp avocado oil
0.25 tsp ground cumin
0.25 tsp chili powder
0.13 tsp garlic powder
0.13 tsp sea salt
1 tbsp fresh cilantro
1 tbsp red onion
PREPARATION
Rinse and drain the black beans thoroughly to remove excess sodium.
Finely dice the red onion and roughly chop the fresh cilantro.
Heat the avocado oil in a small skillet over medium heat. Add the red onion, corn, and black beans.
Season the bean mixture with cumin, chili powder, garlic powder, and sea salt. Sauté for 3-4 minutes until the corn is tender and the spices are fragrant.
Lay the protein tortillas flat and sprinkle half of the sharp cheddar cheese across one half of each tortilla.
Distribute the warm bean and corn mixture over the cheese, then top with the remaining cheese to act as a 'glue'.
Fold the tortillas in half and place them in a clean, dry skillet over medium heat.
Toast each side for 2-3 minutes until the tortillas are golden brown and the cheese has completely melted.
Remove from heat and let rest for one minute before slicing into wedges.
Serve immediately with a side of non-fat Greek yogurt for dipping and a garnish of fresh cilantro.