#cornandblackbean

[ionahi]

You can fill up on these tasty chicken, corn, and black bean quesadillas for a meal. You can add your favorite toppings to make them your own, and they're great for lunch or dinner.

Ingredients: 2 cups cooked chicken, shredded. 1 cup corn kernels fresh or frozen. 1 cup black beans, drained and rinsed. 1 cup shredded cheddar cheese. 4 large flour tortillas. 1/2 cup salsa. 1/4 cup sour cream. 1/4 cup chopped fresh cilantro. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper to taste. Cooking spray.

Instructions: In a large bowl, combine shredded chicken, corn kernels, black beans, cumin, chili powder, salt, and pepper. Mix well. Place a large skillet over medium heat and lightly grease it with cooking spray. Place one flour tortilla in the skillet and spread a quarter of the chicken and bean mixture evenly over the tortilla. Sprinkle a quarter of the shredded cheddar cheese on top of the chicken mixture. Place another tortilla on top and press down gently. Cook the quesadilla for about 2-3 minutes on each side or until the tortillas are crispy and the cheese is melted. Repeat the process for the remaining tortillas and filling. Once cooked, remove the quesadillas from the skillet and let them cool slightly. Cut each quesadilla into wedges and serve hot with salsa, sour cream, and chopped cilantro on the side.

Prep Time: 15 minutes

Cook Time: 15 minutes

newcomers welcome club

[fates-count]

This Mexican Corn and Black Bean Salad is a colorful and refreshing dish that is great for summer parties. A zesty lime dressing, grilled corn, black beans, fresh vegetables, and a mix of spices make it taste like Mexico.

Ingredients: 2 cups cooked black beans. 2 cups grilled corn kernels. 1 cup cherry tomatoes, halved. 1/2 cup red onion, finely chopped. 1/2 cup fresh cilantro, chopped. 1/4 cup red bell pepper, diced. 1/4 cup green bell pepper, diced. 1 jalapeo pepper, finely chopped optional. 1/4 cup lime juice. 2 tablespoons olive oil. 1 teaspoon ground cumin. Salt and pepper to taste. 1 cup crumbled feta cheese optional. Tortilla chips for serving.

Instructions: In a large bowl, combine black beans, grilled corn, cherry tomatoes, red onion, cilantro, red bell pepper, green bell pepper, and jalapeo pepper if using. In a small bowl, whisk together lime juice, olive oil, ground cumin, salt, and pepper. Pour the dressing over the salad ingredients and toss to coat everything evenly. If desired, sprinkle crumbled feta cheese over the top of the salad. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Serve the Mexican Corn and Black Bean Salad with tortilla chips on the side. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

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