• Brenda Clifford-Washnock

Meatless Monday Quesadillas

Updated: Nov 6, 2020

A quesadilla so simple and so delicious using Rozie's Mild and Hot RelSa's, black beans, corn and Monterey Jack Cheese for Meatless Monday.


1 can black beans drained

1 can corn drained

1/3 cup Rozie’s Mild RelSa

1/3 tablespoons Rozie’s Hot RelSa

Shredded Monterey Jack Cheese

Flour tortillas

Combine first four ingredients.

Heat a large skillet or griddle to medium-hot. Place 2 or 3 tortillas or what will fit without overlapping.

Spread each tortilla with some of the corn and bean mixture then sprinkle with cheese.

Top each with another tortilla.

Heat until cheese is melted and carefully flip each one with a wide spatula and heat for 3 or 4 minutes more.

Quesadillas served with sour cream and Pico de gallo made with tomato, red onion, lime juice and avocado.

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