Cinco de Mayo Black Bean & Beef Quesadillas

This Cinco de Mayo was very lame as it was the Saturday before finals, but I love having a holiday as an excuse to make a themed dinner.. so I took a break from studying and did just that!  I ate mine without beef, but since I figure I probably have some readers that eat and enjoy beef, it might be nice to share a non-vegetarian, poultry, or seafood based recipe for once.

Cinco de Mayo Black Bean & Beef Quesadillas

Serves: 5-6 (I made 7 quesadillas with beef/black bean and 3 just black bean)

1 15 oz can black beans, rinsed and drained

3/4 lb  90/10 ground beef

1 cup frozen corn kernels

1/2 small red onion, diced

1 clove garlic, minced

1/4 cup cilantro (optional- I personally hate cilantro, so I omitted)

1 1/2 cups reduced fat sharp cheddar cheese

1 packet reduced sodium taco seasoning, divided (1/2 packet went in with the beef and 1/2 into the bean mixture)

10 8″ flour tortillas

suggested side: low-sodium yellow rice (doesn’t offer much nutritional value- but went with the theme!)

Instructions:

1. Drain the can of beans and rinse.  Place in bowl with corn and mix.  No need to thaw the corn.
2. Add onion, garlic, and cheese to bowl with beans and corn.  Toss with 1/2 taco seasoning packet.  Set aside.
3. Heat non-stick pan over medium-high heat.  Add ground beef, cook until brown and cooked through.  Once brown, add 1/2 taco seasoning packet with 1/4 cup water.  Mix well and remove from heat.
4. If making all beef/bean tacos, combine with filling now.  If not, keep separate.
5. Add 1/2 cup of beef/bean mixture to one half of each tortilla.  Fold tortilla and cook over medium-high heat on non-stick pan a few minutes per side (until slightly browned).
6. Cut each cooked tortilla in half with a pizza cutter and serve.