I threw these yummy Pinto Bean & Corn Quesadillas together one day last week when it was hot and I was too tired to make anything else. I simply refried some of the pinto beans I had made a week prior but you can substitute another can bean variety of your choice.
Thanks to Udi’s I can safely and deliciously eat quesadillas and soft tacos again! Yay
Pinto Bean & Corn Quesadillas w/ Udi’s Plain Tortillas
1 1/2 cups refried beans or plain pinto beans
1 can of whole kernel corn
1 small tomato, diced
1/2 mild sweet red pepper, diced
2 tbsp. green onion
2 tbsp. minced garlic
1 tsp. red pepper flakes
1/4 cup shredded cheddar (optional)
To Taste: salsa, pepper, sea salt
1. Heat one pan over medium heat and drizzle with just enough olive oil to coat the pan. Add minced garlic, beans, corn, peppers, tomato, and onion toss veggies and sautee for about 5 minutes. Mix in red pepper flakes and season with salt and pepper. Remove from heat and set aside.
3. Drizzle a second cast iron skillet with just enough olive oil to coat the pan and add tortilla shell and lightly toast each side for about 45 seconds to 1 minute. Spoon about 3/4 cup of bean mixture onto 1/2 of tortilla shell add cheese and fold over the other side. Cut in half and remove from heat.
4. Top with additional cheese, salsa and serve.