Roasted Corn & Black Bean Quesadillas

Ahh friends with gardens, is all I can say. Due to this we ended up with some nice tomatoes and ears of corn. So the hubs made a huge batch of salsa and roasted the corn. And I made some bean quesadillas to go with. What a nice simple dinner and it was even oven-free!

2 ears of corn, de-husked
olive oil
Salt and pepper
Smoked Paprika

1-2 large tomatoes, chopped
1 onion, chopped
2 jalapenos, de-seeded and chopped
Cilantro, fresh or dried *see note at bottom of page*
Salt and pepper
Lime juice

Tortillas
Olive oil
1 Can black beans, drained
1 Tbsp taco seasoning
Feta cheese
Colby-Jack cheese

Brush the corn with olive oil and sprinkle with salt, pepper and paprika. Roast in a skillet until kernels start to brown about 12 minutes total. Cut corn kernels off cobs. Put corn in large bowl, chop the veggies and add to bowl, Mix in cilantro, salt, pepper, and lime juice to taste. Drain beans and put in large bowl, add seasoning and heat in microwave for 2 minutes. Mash beans and set aside. Brush tortillas with oil and put in skillet on med-high. Sprinkle half of tortilla with beans and add cheeses. Cook 2 minutes per side.

*I personally prefer fresh cilantro, but for some reason Walmart, yes, Walmart you heard me correctly was out of fresh cilantro!! And the dried kind they had was $5! So naturally I did what any sane person would do and that was to drive to Target and pay $2 plus save 5% with my Red Card. In your face Wally-world! If using dried just add it to taste, with fresh cilantro just pull leaves off and rough chop about 2-3 Tbsp.

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