Black Bean & Corn Quesadilla

quesadilla2 300x275 Black Bean & Corn Quesadilla

Channeling my inner Napoleon, Dynamite, that is, not Bonaparte, I made myself a dang quesa-dilluh for dinner this week.

Finding myself in a pickle similar to when my curly-haired friend’s (because we’re pretty much friends by now) grandma went to the sand dunes, and wondering what there was to eat in the house, I crafted up this knock-the-wind-out-of-me-delish quesadilla with what I happened to have on hand.

quesadilla1 300x275 Black Bean & Corn Quesadilla

Dang quesadilla, indeed.

Stuffed full of black beans and corn, this quesadilla was as satisfying as it was tasty. Oh, and easy. Yep, it’s a snap to pull this guy together.

Please note: if you make this black bean & corn quesadilla, all your wildest dreams will come true.

Now, friends, come eat some dinner.

quesadilla5 300x275 Black Bean & Corn Quesadilla

Black Bean & Corn Quesadilla

Yield: 1 quesadilla. Double, triple, quadruple the ingredients, as needed.

1 large tortilla
2 Tbsp extra virgin olive oil
1/2 small onion, diced
1-2 Tbsp finely minced pickled hot banana peppers + 2 Tbsp juice from jar
1/4 tsp garlic powder
1/2 tsp chili powder
1/2 tsp cumin
salt & pepper, to taste
2 Tbsp light cream cheese
1/3 cup frozen corn kernels
1/2 cup cooked black beans
1/4 cup sharp cheddar cheese, grated

1. In a skillet (medium-low heat), saute the onion in 1 Tbsp olive oil until softened. Add the minced banana peppers (reserve the pickling juice for later) and saute for 30 more seconds.
2. Add the garlic powder, chili powder, cumin, salt, and pepper. Saute for 1 minute to get the seasonings toasted.
3. Add the frozen corn kernels (don’t bother to unfreeze them beforehand) to the skillet and saute until warmed through and very lightly browned.
4. Add the 2 Tbsp juice from the pickled hot banana pepper jar, the cream cheese, and 2 Tbsp water. Stir until smooth and combined.
5. Toss in the black beans and stir everything together until they are well combined and everything is warmed through. Taste and adjust the seasonings, if desired. Transfer the mixture to bowl. Wash and dry the skillet and add another 1 Tbsp olive oil. Heat the burner to medium. Spread the oil around in the skillet to ensure that there is an even coating.
6. Place the tortilla flat in the skillet. Allow to heat for 30 seconds.
7. On one half of the tortilla, sprinkle half of the grated cheese. Top the cheese with the reserved black bean & corn mixture (again, only spreading it on half of the tortilla). Sprinkle the black bean mixture with the remaining cheese. Fold the tortilla in half to encase the filling. Using the back of a spatula, lightly press down on the quesadilla.
8.Cook on the first side for 1-2 minutes, until browned. Carefully flip it over and cook on the other side for another 1-2 minutes, again until browned.
9. Serve with sour cream, salsa, avocado/guacamole, or enjoy it au naturel!

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And now, perhaps more importantly, how much you wanna bet that I can throw this quesa-dilluh over them there mountains?