- Double Bonus
- 1 bag (16 ounces) Wild Oats Organic Supersweet Corn (thawed)
- 1 red pepper, diced
- 4 cloves garlic, minced
- 1 purple onion, diced
- 1 jalapeno pepper, seeded and sliced into rings
- 4 tablespoons Wild Oats Organic Olive Oil, divided
- 1 can (16 ounces) Wild Oats Organic Black Beans, drained and rinsed
- Juice of one lime
- 1 teaspoon sea salt
- 1 package Wild Oats Organic Red Chile Tortillas
- One brick (8 ounces) of Wild Oats Monterey Jack, grated
- 1 jar Wild Oats Natural Salsa, mild, medium or hot
- Sour cream
- Fresh cilantro, chopped
Pre heat oven to 425 degrees F. In a large bowl, toss together the corn, red pepper, garlic, onion and jalapeno pepper with 2 tablespoons of the olive oil. Pour mixture onto a cookie sheet. Roast for about 20 to 30 minutes, stirring occasionally. Remove when the corn is caramelized.
Add beans to the same large bowl. Add lime juice, salt and corn mixture. Stir.
In a large sauté pan heat a teaspoon of olive oil. Place one tortilla onto the pan. Add a cup of the corn and bean mixture and spoon evenly on the tortilla. Add 2 ounces of cheese. Place a second tortilla on top. Cover and cook for about 1 minute. Flip the quesadilla carefully. Cook for about 1 minute, or until golden brown.
Remove from pan, cut into 6 wedges and serve with salsa, sour cream, guacamole and fresh cilantro. Repeat two more times for a total of 18 wedges.
Recipe reprinted by permission of Wild Oats Natural Marketplace. All rights reserved.
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