Vegetable Quesadilla

This Vegetable Quesadilla is a scrumptious combination of black beans, corn, peppers and Mexican spices, all in a warm whole-grain tortilla. Makes 50 quesadillas.

2 lb or 1 qt ½ cup (approx. ½ No. 10 can) Canned low-sodium corn, drained  

1 lb or 1 cup Fresh onions, chopped  

1 lb 8 oz or 3 ⅓ cups Fresh green bell peppers, chopped  

2 lb or 3 ½ cups (approx. ½ No. 10 can) Canned black beans, drained, rinsed OR Dry black beans, cooked  

2 Tbsp Chili powder   

2 Tbsp Cumin  

1 Tbsp + 1 tsp Onion powder  

1 Tbsp + 1 tsp Paprika   

2 Tbsp Ancho chili powder OR  2 Tbsp Mexican seasoning mix   

1 lb or @2 cups 2 Tbsp Fresh tomatoes, diced  

1 lb  Monterey Jack cheese, shredded 

50 Whole-grain tortillas, 8″ (1.5 oz each) 

sour cream and salsa to serve

In a medium stock pot, add corn, onions, peppers, and black beans. Sauté uncovered over medium–high heat for 2 minutes. 

Add chili powder, cumin, onion powder, paprika, and ancho chili powder. Stir to combine spices well. Heat uncovered over medium –high heat for 2 minutes, stirring frequently. Remove from heat. Set corn mixture aside.

Combine corn mixture, tomatoes, and cheese in a large bowl. Toss well. Set aside.

Place tortillas on a sheet pan (18″ x 26″ x 1″). For 50 servings, use 4 pans (13 tortillas on 3 pa 11 tortillas on 1 pan).

Spoon 4 fl oz or ⅓ cup+ 2 ½tsp corn and tomato mixture on right side of each tortilla. Fold left side of each tortilla over mixture, and press down gently. Serve quesadillas with sour cream and salsa, if desired. Freeze any leftovers for future meals.

Source: https://theicn.org/cnrb/recipes-for-schools/