Name: Pinto Bean, Goat Cheese & Corn Quesadilla with Creamy Tex-Mex Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 heads butter (Boston) lettuce; 1 small bunch cilantro; 2 cups frozen corn; 6 cloves garlic; 3 (113 g) logs goat cheese; 1 ½ small pkgs grape tomatoes; 1 ½ green bell peppers; 6 large flour tortillas; 1 ½ limes; 3 (398 ml) cans pinto beans; ⅓ cup plain Greek yogurt; 1 ½ medium yellow onions; black pepper; cayenne pepper; chili powder; cumin, ground; extra virgin olive oil; pure maple syrup; salt

Pinto Bean, Goat Cheese & Corn Quesadilla with Creamy Tex-Mex SaladPinto Bean, Goat Cheese & Corn Quesadilla with Creamy Tex-Mex Salad — a 40-minute dinner recipe with 19 ingredients, serving 6.Ingredients

3 heads butter (Boston) lettuce

1 small bunch cilantro

2 cups frozen corn

6 cloves garlic

3 (113 g) logs goat cheese

1 ½ small pkgs grape tomatoes

1 ½ green bell peppers

6 large flour tortillas

1 ½ limes

3 (398 ml) cans pinto beans

⅓ cup plain Greek yogurt

1 ½ medium yellow onions

black pepper

cayenne pepper

chili powder

cumin, ground

extra virgin olive oil

pure maple syrup

salt

Instructions

Wash and dry the fresh produce.

Drain and rinse beans in a colander; set aside to drain further.

Peel, halve, and small dice onions; peel and mince garlic.

Preheat a large skillet over medium heat.

Once the skillet is hot, add oil and swirl to coat the bottom; add beans, onion, garlic, corn, and spices. Cook, stirring occasionally, until corn is golden, about 8 minutes; remove from heat.

Meanwhile, juice limes into a large bowl.

Peel and mince additional garlic; add to the bowl with the lime juice along with yogurt, maple syrup, and spices. Whisk to combine the dressing.

Halve tomatoes and add to the bowl with the dressing.

Trim, seed, and small dice bell peppers; add to the bowl.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add half to the bowl and set aside. (Reserve remaining cilantro for the next step.)

To assemble the quesadillas, lay tortillas on a flat surface and divide bean and corn filling between them, arranging on one half of each tortilla. Crumble goat cheese over filling and sprinkle with remaining cilantro; fold in half to close. (Reserve skillet for the next step.)

Wipe the skillet clean with paper towels and return to medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches, place assembled quesadillas in the skillet and cook, flipping halfway through, until golden on both sides, 5-6 minutes. Remove to a plate.

Right before serving, cut or tear lettuce into bite-sized pieces; add to the bowl with the dressing and veggies. Toss to combine the salad.

Cut each quesadilla into wedges and divide between plates; serve with salad on the side and enjoy!

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