SERVES:
makes 8 - 10 small quesadillas
INGREDIENTS:
corn from two large ears of corn (approx. 1 1/2 cups)
1/2 small - medium size zucchini, deseeded and diced
1 Tbs vegetable oil
1/4 - 1/2 tsp ground cumin
1/2 15-ounce can black beans, well drained
16 - 20 small corn tortillas (5-6 inch diameter)
approx. 8 ounces grated Mexican blend cheese (cheddar and Monterey Jack)
vegetable oil as needed for cooking quesadillas (see procedure)
tomato salsa for serving
sour cream for serving
PROCEDURE:
Get started by sauteing equal amounts of corn and small diced zucchini in a little vegetable oil.
Just as the zucchini starts to soften up, sprinkle on the ground cumin and add as many well drained canned black beans as you like and stir those in and mash them up a little bit and, once they're hot all the way through, turn the heat off.
Place a good amount of grated cheese on half of your corn tortillas, top the cheese with some of the corn, zucchini and black beans, sprinkle more cheese over the top and place the other corn tortillas on top of that.
Brush a little vegetable oil into a medium hot small, heavy bottomed non stick pan and carefully add one quesadilla. Brush a little more vegetable oil over the top and then use a plate to very carefully invert the pan and quesadilla and then slide the quesadilla back into the pan to lightly brown the second side and melt the cheese all the way through.
You'll probably need to adjust the heat a little bit as you go along and then slice the quesadillas into wedges and serve them up with a little sour cream and tomato salsa on the side.
HINTS:
You could add a little diced jalapeno to the filling mix or use spicy pepperjack cheese instead of the Mexican blend cheese.
You can assemble 3 or 4 quesadillas at a time but cook only one at a time in a small, heavy bottomed nonstick pan.
Press the quesadilla down with a spatula to help it stick together better, as the first side is browning, before flipping and use a light weight, but heat proof plate to help flip the quesadilla... it's kind of tricky and hot... so be careful. Or use a large spatula to flip the quesadilla once the melted cheese has started holding filling together.