A quesadilla so simple and delicious using Rozie's Mild and Hot RelSa's, black beans, corn and Monterey Jack Cheese for your Meatless Monday dinner.
Ingredients:
1 can black beans, drained
1 can whole kernel corn, drained
1/4 cup Rozie's Mild RelSa
1/4 cup Rozie's Hot RelSa
2 cups shredded Monterey Jack Cheese
4 - 12 inch flour tortillas
Directions:
In a medium bowl gently combine the first 4 ingredients.
Heat a large skillet or griddle to medium-hot. Place 1 or 2 tortillas on your heated surface.
Spread 1/2 of each tortilla with some of the corn and bean mixture, sprinkle with cheese.
Fold the 1/2 without filling over the cheese.
Heat until cheese begins to melt and carefully flip using a large spatula, heat for another 3 or 4 minutes until cheese is melted and tortilla is starting to turn golden brown.
Remove from skillet and slice into 4 wedges using a sharp knife.
Serve with your preferred toppings:
Sour cream
Pico de gallo
Red onion
Grilled limes
Avocado