Anyways, these were a bit on the spicy side according to Brett, so if you make this, keep that in mind and perhaps either cut down on the fresh chiles or use regular instead of chipotle chile powder.
Fiery Black Bean, Corn, and Chile Quesadillas
Note: This recipe makes enough for 3 quesadillas. We each had one for dinner and I took the leftovers in to work.
2 cups black beans, cooked
1 cup sweet corn, cooked
1 zucchini, diced
1 purple bell pepper, seeded and minced (any bell pepper would work fine)
1 jalapeno, seeded and minced
1 banana pepper, seeded and minced
1/4 yellow onion, minced
3 cloves of garlic, minced
juice of half a lime
chipotle chili powder
Heat a few tablespoons of water in a small skillet. Add the zucchini, peppers, onion and garlic and cook for 10-15 minutes or until soft. Drain any excess water.
Combine all the filling ingredients in a large bowl and season to taste.
Layer filling in warmed tortillas and fry if desired.
Serve with salsa.
'Til next time.