Veggie Quesadilla Triangles: Serves 4
I adapted this recipe from one I found in the grocery. Use your favorite BBQ sauce!
1 plum tomato, chopped
1/2 c corn kernel (thawed, if using frozen)
1 (15 oz) can black beans, rinsed and drained
1 small onion, chopped
1/3 c BBQ sauce
1 1/2 c cheddar cheese, shredded
8 (8") tortillas
2 T cilantro, chopped
To Serve:
salsa
sour cream
guacamole
Toss together the tomato, corn, black beans, onion, BBQ sauce, and cheese. Spread equal amounts of mixture onto half of each tortilla. Fold over and press gently to close. Heat a nonstick pan over medium heat and toast two quesadillas at a time, until the tortilla is crisp, about 4 minutes. Flip, and then cook the other side until crisp, an additional 4 minutes. Keep finished quesadillas warm and repeat until all are cooked. Cut the quesadillas intro triangles and garnish with cilantro before serving with guacamole, salsa, and sour cream. Enjoy!
To Serve:
Toss together the tomato, corn, black beans, onion, BBQ sauce, and cheese. Spread equal amounts of mixture onto half of each tortilla. Fold over and press gently to close. Heat a nonstick pan over medium heat and toast two quesadillas at a time, until the tortilla is crisp, about 4 minutes. Flip, and then cook the other side until crisp, an additional 4 minutes. Keep finished quesadillas warm and repeat until all are cooked. Cut the quesadillas intro triangles and garnish with cilantro before serving with guacamole, salsa, and sour cream. Enjoy!