Spicy Black Bean and Corn Quesadillas
Spicy Black Bean and Corn Quesadillas
Ingredients
For the Filling
- 1 tablespoon olive oil
- 1/2 cup yellow onion, finely diced
- 1/2 cup red bell pepper, finely diced
- 1 jalapeño, seeded and minced (adjust to taste)
- 2 cloves garlic, minced
- 15 ounces black beans, 1 can, rinsed and drained
- 1 cup corn kernels, fresh, frozen (thawed), or canned (drained)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 tablespoon lime juice, freshly squeezed
- 1/4 cup fresh cilantro, chopped
For Assembly and Cooking
- 8 flour tortillas, 8-inch
- 2 cups Monterey Jack cheese, shredded, or a Mexican blend
- 2 tablespoons olive oil, or butter, for cooking
For Serving (Optional)
- sour cream, as needed
- salsa, as needed
- guacamole, as needed
Instructions
- 1
Heat 1 tablespoon of olive oil in a large skillet or frying pan over medium heat. Add the diced yellow onion, red bell pepper, and minced jalapeño. Sauté for 5-7 minutes, or until the vegetables are softened.
⏱️ 7 min
- 2
Add the minced garlic to the skillet and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 3
Stir in the rinsed and drained black beans, corn kernels, chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for 3-5 minutes, stirring occasionally, to allow the flavors to meld and the mixture to heat through.
⏱️ 5 min
- 4
Remove the skillet from the heat. Stir in the fresh lime juice and chopped cilantro. Taste and adjust seasoning if necessary. Set the filling aside.
⏱️ 2 min
- 5
To assemble the quesadillas, heat a large non-stick skillet or griddle over medium heat. Lightly brush one side of a flour tortilla with olive oil or butter. Place the oiled side down in the hot skillet.
⏱️ 1 min
- 6
Sprinkle about 1/4 cup of shredded Monterey Jack cheese evenly over the tortilla. Spoon about 1/2 cup of the black bean and corn filling onto one half of the tortilla. Sprinkle another 1/4 cup of cheese over the filling.
⏱️ 1 min
- 7
Fold the empty half of the tortilla over the filling to create a half-moon shape. Cook for 3-4 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is melted and bubbly.
⏱️ 8 min
- 8
Remove the cooked quesadilla from the skillet, transfer to a cutting board, and let it rest for a minute. Repeat the process with the remaining tortillas, cheese, and filling, adding more oil or butter to the skillet as needed.
⏱️ 15 min
- 9
Cut each quesadilla into 2 or 3 wedges. Serve hot with optional toppings such as sour cream, salsa, or guacamole.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Black Bean and Corn Quesadillas
Ingredients
For the Filling
- 1 tablespoon olive oil
- 1/2 cup yellow onion, finely diced
- 1/2 cup red bell pepper, finely diced
- 1 jalapeño, seeded and minced (adjust to taste)
- 2 cloves garlic, minced
- 15 ounces black beans, 1 can, rinsed and drained
- 1 cup corn kernels, fresh, frozen (thawed), or canned (drained)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 tablespoon lime juice, freshly squeezed
- 1/4 cup fresh cilantro, chopped
For Assembly and Cooking
- 8 flour tortillas, 8-inch
- 2 cups Monterey Jack cheese, shredded, or a Mexican blend
- 2 tablespoons olive oil, or butter, for cooking
For Serving (Optional)
- sour cream, as needed
- salsa, as needed
- guacamole, as needed
Instructions
- 1
Heat 1 tablespoon of olive oil in a large skillet or frying pan over medium heat. Add the diced yellow onion, red bell pepper, and minced jalapeño. Sauté for 5-7 minutes, or until the vegetables are softened.
⏱️ 7 min - 2
Add the minced garlic to the skillet and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 3
Stir in the rinsed and drained black beans, corn kernels, chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for 3-5 minutes, stirring occasionally, to allow the flavors to meld and the mixture to heat through.
⏱️ 5 min - 4
Remove the skillet from the heat. Stir in the fresh lime juice and chopped cilantro. Taste and adjust seasoning if necessary. Set the filling aside.
⏱️ 2 min - 5
To assemble the quesadillas, heat a large non-stick skillet or griddle over medium heat. Lightly brush one side of a flour tortilla with olive oil or butter. Place the oiled side down in the hot skillet.
⏱️ 1 min - 6
Sprinkle about 1/4 cup of shredded Monterey Jack cheese evenly over the tortilla. Spoon about 1/2 cup of the black bean and corn filling onto one half of the tortilla. Sprinkle another 1/4 cup of cheese over the filling.
⏱️ 1 min - 7
Fold the empty half of the tortilla over the filling to create a half-moon shape. Cook for 3-4 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is melted and bubbly.
⏱️ 8 min - 8
Remove the cooked quesadilla from the skillet, transfer to a cutting board, and let it rest for a minute. Repeat the process with the remaining tortillas, cheese, and filling, adding more oil or butter to the skillet as needed.
⏱️ 15 min - 9
Cut each quesadilla into 2 or 3 wedges. Serve hot with optional toppings such as sour cream, salsa, or guacamole.
⏱️ 2 min