12 Jan Black Bean Edamame Quesadillas
With Lime Crema
Prep Time : 40m Servings: 4-8
Ingredients:
- 1/3 cup plain Greek yogurt
- 1/2 teaspoon lime peel zest (or lemon if lime is not available)
- 1 and 1/2 teaspoons fresh lime juice
- 1/4 teaspoon honey
- 3/4 cup frozen shelled edamame, thawed and shelled
- 1/2 cup black beans, rinsed and drained
- 3/4 cup fresh frozen or canned corn.
- 1/2 cup diced fresh tomato
- 1/3 cup chopped green onion
- ½ teaspoon chopped pickled jalapeno peppers
- 1 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 8 small 6-inch flour or corn tortillas
- 1 cup shredded Monterey Jack or Cheddar Cheese
- 1/4 cup chopped fresh cilantro
Directions:
1. Preheat oven to 425 degrees F. 2. To make crema, combine yogurt, lime zest, 1 teaspoon of the lime juice and honey in a small bowl. 3. In a separate bowl, add black beans lightly mash with a fork, leaving some beans whole. Add the edamame, corn, tomatoes, onions, cumin, pepper, remaining lime juice + 1/2 of the crema. 4. Brush a baking sheet with extra virgin olive oil, spread four of the tortillas on the baking sheet and sprinkle half of the cheese evenly over each tortilla. Add edamame mixture, dividing evenly among tortillas, top with cilantro, half of the cheese, then top with another tortilla. Bake for 8-10 minutes and serve with remaining crema. Cut into fourths with pizza cutter if desired.