Serves 8
Ingredients
- 16 tortillas
- 1/2 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 onion, finely chopped
- 1 lb ground beef / mince
- 1 small red peppers, diced
- 3/4 cup roughly chopped cilantro
- 4 tbsp taco seasoning
- 1/4 cup water
- 1 cup roasted corn kernels (frozen thawed or can drained)
- 1 cup black beans
- 2 cups shredded Monterey Jack cheese (or other of choice)
Directions
- Heat oil in a skillet over high heat. Add onion and garlic, cook for 2 minutes.
- Add beef and cook, breaking it up as you go. Once it changes from pink to brown, add red peppers. Cook for 1 minute.
- Add taco seasoning, water. Cook for 2 minutes. Transfer to bowl, cool.
- Place tortilla on work surface. Sprinkle one side with a bit of cheese, top with meat. Sprinkle with corn, cilantro and top with cheese. Fold in half.
- Preheat non stick skillet over medium low heat.
- Place quesadilla in skillet, press down lightly, cover with lid. Cook for 3 minutes until underside is super golden brown and crispy.
- Carefully flip over the folded edge (see video). Press down lightly. Cook for 3 minutes until crispy (no lid).
- Transfer to cutting board, cut in half. Serve immediately!
- Dipping Sauce options: Sour cream, salsa, Avocado Sauce
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