Speedy Black Bean and Corn Quesadillas
Speedy Black Bean and Corn Quesadillas
Ingredients
For the Filling
- 1 tablespoon olive oil
- 1/2 red onion, small, finely diced
- 1 bell pepper, medium, any color, finely diced
- 2 garlic, cloves, minced
- 1 can black beans, 15-ounce, rinsed and drained
- 1 can corn, 15-ounce, drained (or 1 1/2 cups frozen, thawed)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 lime, juiced
- 1/4 cup fresh cilantro, chopped, optional
For Assembly
- 12 flour tortillas, 8-inch
- 3 cups Monterey Jack cheese, shredded (or Mexican blend)
- 2 tablespoons butter, unsalted, melted
For Serving (Optional)
- 1 cup salsa
- 1/2 cup sour cream
- 1 avocado, sliced or mashed for guacamole
Instructions
- 1
Heat the olive oil in a large skillet over medium heat. Add the diced red onion and bell pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
⏱️ 7 min
- 2
Add the minced garlic to the skillet and cook for 1 minute more until fragrant. Be careful not to burn the garlic.
⏱️ 1 min
- 3
Stir in the rinsed black beans, drained corn, chili powder, cumin, salt, and black pepper. Cook for 3-5 minutes, stirring occasionally, until the mixture is heated through and the flavors have melded. Remove from heat and stir in the lime juice and optional fresh cilantro.
⏱️ 5 min
- 4
Lay out 6 tortillas on a clean surface. Sprinkle about 1/4 cup of shredded cheese evenly over each tortilla. Spoon about 1/2 cup of the black bean and corn filling onto one half of each cheese-covered tortilla. Sprinkle another 1/4 cup of cheese over the filling. Fold the other half of the tortilla over the filling to create a half-moon shape.
⏱️ 5 min
- 5
Heat a large non-stick skillet or griddle over medium heat. Lightly brush the outside of each folded quesadilla with melted butter. Place 2-3 quesadillas in the hot skillet, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side, or until golden brown and the cheese is melted and bubbly. Repeat with the remaining quesadillas.
⏱️ 8 min
- 6
Remove cooked quesadillas from the skillet and place on a cutting board. Let them rest for a minute, then cut each quesadilla into 2-3 wedges. Serve immediately with salsa, sour cream, and sliced avocado or guacamole, if desired.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Speedy Black Bean and Corn Quesadillas
Ingredients
For the Filling
- 1 tablespoon olive oil
- 1/2 red onion, small, finely diced
- 1 bell pepper, medium, any color, finely diced
- 2 garlic, cloves, minced
- 1 can black beans, 15-ounce, rinsed and drained
- 1 can corn, 15-ounce, drained (or 1 1/2 cups frozen, thawed)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 lime, juiced
- 1/4 cup fresh cilantro, chopped, optional
For Assembly
- 12 flour tortillas, 8-inch
- 3 cups Monterey Jack cheese, shredded (or Mexican blend)
- 2 tablespoons butter, unsalted, melted
For Serving (Optional)
- 1 cup salsa
- 1/2 cup sour cream
- 1 avocado, sliced or mashed for guacamole
Instructions
- 1
Heat the olive oil in a large skillet over medium heat. Add the diced red onion and bell pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
⏱️ 7 min - 2
Add the minced garlic to the skillet and cook for 1 minute more until fragrant. Be careful not to burn the garlic.
⏱️ 1 min - 3
Stir in the rinsed black beans, drained corn, chili powder, cumin, salt, and black pepper. Cook for 3-5 minutes, stirring occasionally, until the mixture is heated through and the flavors have melded. Remove from heat and stir in the lime juice and optional fresh cilantro.
⏱️ 5 min - 4
Lay out 6 tortillas on a clean surface. Sprinkle about 1/4 cup of shredded cheese evenly over each tortilla. Spoon about 1/2 cup of the black bean and corn filling onto one half of each cheese-covered tortilla. Sprinkle another 1/4 cup of cheese over the filling. Fold the other half of the tortilla over the filling to create a half-moon shape.
⏱️ 5 min - 5
Heat a large non-stick skillet or griddle over medium heat. Lightly brush the outside of each folded quesadilla with melted butter. Place 2-3 quesadillas in the hot skillet, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side, or until golden brown and the cheese is melted and bubbly. Repeat with the remaining quesadillas.
⏱️ 8 min - 6
Remove cooked quesadillas from the skillet and place on a cutting board. Let them rest for a minute, then cut each quesadilla into 2-3 wedges. Serve immediately with salsa, sour cream, and sliced avocado or guacamole, if desired.
⏱️ 4 min