Black Bean and Corn Quesadilla with Pineapple Pico and Lime Crema

Black Bean and Corn Quesadilla

with Pineapple Pico and Lime Crema

GET RECIPES DELIVERED
dinner

Comfort Foods Seasonal Menu Summer Recipes Party Foods Spring Recipes Quick and Easy High-Protein Nut-Free Fruit Root Vegetables Beans/Legumes Appetizer Dinner Mexican
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
890
FAT
30g
CARBOHYDRATES
152g
PROTEIN
29g

MAIN INGREDIENTS

  1. 1 tomato
  2. 2 oz pineapple
  3. 2 radishes
  4. Fresh cilantro
  5. 1 red onion
  6. 1 lime
  7. 1 ear corn
  8. 1 can black beans
  9. 3 tbsp vegan sour cream
  10. 2 whole wheat tortillas
  11. ½ cup vegan mozzarella
  12. 2 tsp vegetable oil*
  13. Salt*
  14. *Not Included
Allergens: soy, wheat
Nutrition

TOOLS

  • Large nonstick skillet

INSTRUCTIONS

1
Prepare the produce and beans
Dice the tomato. Dice the pineapple. Slice the radishes into thin sticks. Chop the cilantro. Peel and dice the red onion. Zest and halve the lime. Remove the husk from the corn and cut the kernels off of the cob. Drain and rinse the black beans.
2
Make the pineapple pico
In a medium bowl, combine the diced tomato, diced pineapple, radish sticks, chopped cilantro, just ¼ cup diced onion, the juice from just half the lime, and a pinch of salt. Stir the pineapple pico well. Chill in the refrigerator until you’re ready to serve.
3
Make the crema
In a small bowl, combine the lime zest, 1 tsp lime juice, and sour cream, and a pinch of salt. Stir the lime crema and chill until you’re ready to serve.
4
Assemble the quesadillas
Lay the whole wheat tortillas flat on a work surface. Sprinkle ¼ of the mozzarella onto the bottom halves of the tortillas. Top with the corn kernels, black beans, and the remaining chopped onion. Sprinkle with the remaining mozzarella, fold over the tortillas, and press gently to seal.
5
Cook the quesadillas
Place a large nonstick skillet over medium heat with 1 tsp vegetable oil. Once hot, add the first quesadilla. Cook until the bottom is browned, 2 to 3 minutes, and carefully flip to brown the other side, about 2 to 3 minutes more. Transfer to a plate. Add another 1 tsp vegetable oil to the skillet, and repeat with the second quesadilla.
6
Serve
Cut the black bean and corn quesadillas into quarters and divide between large plates. Top with pineapple pico and serve with lime crema for dipping.