HealthNotes

Potato, Corn, Black Bean, and Jalapeño Quesadillas

• From: Washington State Potato Commission

Ingredients

• 1/2 lb russet potatoes

• 1 Tbs olive oil

• 2 red onions, thinly sliced

• 1 jalapeño chile, seeded and chopped

• 1/2 tsp chili powder

• 1/4 tsp ground cumin

• 1/2 cup fresh or thawed frozen corn kernels

• 1 cup no-salt-added black beans, drained and rinsed

• 2 Tbs chopped, fresh cilantro

• 1/4 tsp salt

• 4 7-inch flour tortillas

• 1 cup shredded, reduced-fat sharp Cheddar cheese

Mildly spiced quesadillas the whole family will want a piece of!

Directions

• Scrub potatoes with a vegetable brush under cold running water. Peel and thinly slice.
• Place in a 3-quart saucepan and add cold water to cover. Over high heat, bring to a boil, then reduce heat to medium-high, cover, and simmer until tender, about 8 minutes. Drain.
• In large non-stick skillet over medium-high heat, heat oil. Add onion, jalapeño pepper, and cumin. Cook, stirring occasionally, until lightly browned, about 5 to 6 minutes.
• Stir in corn and cook 2 minutes. Remove from heat and stir in potatoes, beans, cilantro, and salt.
• Place tortillas on cutting board. Top half of each tortilla with 2 tablespoons of the cheese, ¼ of the potato mixture, and 2 tablespoons of remaining cheese.
• Fold tortilla in half and repeat with the remaining tortillas.
• Wipe out the skillet and heat over medium heat. Add two quesadillas at a time and cook, turning once, until browned, cheese has melted, and filling is hot, for about 5 to 6 minutes.
• Transfer to a cutting board and repeat with remaining two quesadillas. Cut each quesadilla in half and serve.