Quinoa, Corn, & Black Bean Quesadillas

Ingredients

1 tablespoon Coconut Oil

1⁄4 Onion (diced)

1 cup Cooked Ancient Harvest Quinoa

1 cup organic sweet corn kernels (I like Cascadian Farm's frozen corn kernels)

1 cup Black Beans (rinsed and drained)

1 tablespoon green chile salsa (or your favorite salsa)

Juice of 1/2 a lime

1⁄2 teaspoon Ground Cumin

8 Small Flour Tortillas (each buttered on one side)

2 cups shredded Cheddar or Jack cheese

3⁄4 cups Plain greek yogurt (for sauce)

Juice of 1/2 a lime (for sauce)

Notes

There is something so comforting about the melted cheesy goodness of a quesadilla. The quinoa and black beans add both protein and substance to this simple meal. And once you taste the amazing yogurt sauce, you will want to dip everything in it and then lick the bowl clean!

Instructions

To make the quesadillas: In a large skillet, melt the coconut oil. Add the onion and sauté for approximately 5 minutes, until the onion is softened and lightly browned. Add the quinoa, corn, black beans, salsa, lime juice, and cumin. Stir to combine. Sauté over medium heat for approximately 5 minutes, or until lightly browned and heated through. Remove from the heat.
For each quesadilla, place a large handful of cheese and a generous scoop of the quinoa-corn mixture on a tortilla, then top with another tortilla. Carefully transfer to a skillet set over medium heat (or assemble directly in the pan) and cook (on both buttered sides) until the tortilla is golden brown and the cheese is melted, 3 or 4 minutes per side. Repeat with the remaining tortillas. Slice into triangles.
To make the sauce: In a small bowl, combine the sauce ingredients (Greek yogurt and lime juice). Serve alongside the quesadillas for dipping.