Vegetarian Quesadillas with Beans and Corn

This is truly a quick dinner dish. Perfect for those nights when you’ve worked late and have no desire to cook anything, but have no leftovers in the fridge and no appetite for Annie’s Mac (which is generally my go-to for nights like this).

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I went straight for the cupboard for this dinner, pulling out a can of corn and a can of pinto beans. Luckily, this is one of those dinners that you can make with pretty much anything you find around your kitchen.

I made one for me and one for Mike because I wanted mine to be super spicy. It took about 40 minutes total and really hit the spot!

Preheat the oven to 350F

006What You Need:

  • Wraps (I used 4 Joseph’s Omega 3 wraps)
  • Freshly grated cheese of your choice (I used cheddar)
  • 1 can of corn
  • 1 can of beans of your choice
  • Chopped jalapeno or serrano pepper (optional)
  • 1 avocado
  • Jar of salsa (I used a spicy corn salsa)
  • Sour Cream (optional)

What You Do:

Drain the corn and beans in a strainer and combine. Add a teaspoon of salt and pepper if desired.

Sprinkle shredded cheese on one half of the wrap OR on one whole side of one wrap. Then sprinkle the corn and bean mixture on top. Add chopped hot pepper if desired.

Sprinkle more shredded cheese on top and fold the wrap over to cover it OR place another wrap over it.

Place in the oven and bake until cheese is melted and the wrap is toasty.

To dress, add salsa and avocado or – to be “fancy”, mash the avocado and blend with some salsa for a quick and easy not-quite-guacamole.

Add a side salad if desired and you’re good to go!003

 

Pro-Tip: Add chicken if you want! Also, you will probably have leftover corn and beans, so use the mixture to top a salad!

 

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