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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 425°F. Lightly coat a large baking sheet with cooking spray; set aside. For crema, in a small bowl combine sour cream, 1 teaspoon lime peel, 2 teaspoons lime juice, honey and salt.
In a medium bowl, combine edamame and black beans. Use a potato masher to coarsely mash the beans, leaving some of them whole. Add half of the crema, corn, green onions, cumin, pepper and the remaining 1 teaspoon lime juice.
Arrange tortillas on a work surface. Sprinkle cheese over half of each tortilla. Top cheese with corn-bean mixture. Sprinkle evenly with cilantro; fold unfilled halves of tortillas over filled halves, making half-moon shapes.
Arrange quesadillas on prepared baking sheet. Lightly coat tops of quesadillas with cooking spray. Bake about 8 minutes or until light golden. Transfer to a cutting board. Cut each quesadilla into three wedges. Serve with lime wedges and the remaining crema. If desired, sprinkle crema with additional lime peel.