YOUR SOLIN GENERATED RECIPE
Black Bean and Corn Quesadillas
Pan-seared whole wheat tortillas filled with fiber-rich black beans, sweet corn, and melted sharp cheddar, served with a zesty Greek yogurt dip for a creamy finish.
INGREDIENTS
0.5 cup black beans
0.25 cup sweet corn
0.25 oz sharp cheddar cheese
0.5 medium whole wheat tortilla
0.85 cup non-fat Greek yogurt
0.25 tsp ground cumin
0.25 tsp garlic powder
0.25 tsp smoked paprika
0.25 tsp olive oil
1 tbsp fresh cilantro
1 tbsp lime juice
PREPARATION
In a small bowl, combine the rinsed black beans and sweet corn with the ground cumin, garlic powder, and smoked paprika.
Heat the olive oil in a large non-stick skillet over medium heat until shimmering.
Place the whole wheat tortilla in the skillet and sprinkle half of the shredded sharp cheddar cheese over one side of the tortilla.
Evenly spread the seasoned black bean and corn mixture over the cheese, then top with the remaining cheddar.
Fold the tortilla in half to cover the filling and press down gently with a spatula.
Cook for 3 to 4 minutes per side until the tortilla is golden brown and the cheese has completely melted.
While the quesadilla cooks, whisk together the Greek yogurt, lime juice, and chopped cilantro in a small bowl to create a zesty dip.
Remove the quesadilla from the pan, slice into three triangles, and serve immediately with the yogurt dip.