Enchilada Black Bean and Corn Quesadillas
Enchilada Black Bean and Corn Quesadillas
Ingredients
- 1 tablespoon olive oil
- 1/2 red onion, small, finely diced
- 1 bell pepper, small, any color, finely diced
- 15 ounces canned black beans, rinsed and drained
- 1 1/2 cups corn kernels, fresh, frozen (thawed), or canned (drained)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup enchilada sauce, mild or medium
- 8 large flour tortillas, 8-10 inch
- 2 cups shredded Monterey Jack cheese, or Mexican blend
For serving (optional)
- 1/2 cup salsa
- 1/2 cup sour cream
- 2 tablespoons fresh cilantro, chopped
- 1 avocado, sliced or mashed into guacamole
Instructions
- 1
Heat 1 tablespoon of olive oil in a large skillet or non-stick pan over medium heat. Add the 1/2 small finely diced red onion and 1 small finely diced bell pepper. Sauté for 5 to 7 minutes, or until the vegetables are softened.
⏱️ 7 min - 2
Stir in the 15 ounces of rinsed and drained black beans, 1 1/2 cups of corn kernels, 1 teaspoon of chili powder, 1/2 teaspoon of ground cumin, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 cup of enchilada sauce. Cook for another 5 to 7 minutes, stirring occasionally, until the mixture is heated through, the flavors have melded, and the sauce has thickened slightly.
⏱️ 7 min - 3
Remove the vegetable and bean mixture from the skillet and set aside in a bowl. Wipe the skillet clean if necessary.
⏱️ 1 min - 4
Return the clean skillet to medium heat. Place one 8-10 inch large flour tortilla into the dry skillet. Evenly sprinkle about 1/4 cup of shredded Monterey Jack cheese over one half of the tortilla. Spoon about 1/2 cup of the black bean and corn mixture over the cheese. Sprinkle another 1/4 cup of shredded Monterey Jack cheese over the black bean and corn mixture. Fold the empty half of the tortilla over the filled half, creating a half-moon shape. Cook for 2 to 3 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is melted and bubbly. Carefully flip the quesadilla using a spatula.
⏱️ 4 min - 5
Transfer the cooked quesadilla to a cutting board. Repeat the assembly and cooking process (as described in Step 4) for the second quesadilla.
⏱️ 4 min - 6
Repeat the assembly and cooking process for the third quesadilla.
⏱️ 4 min - 7
Repeat the assembly and cooking process for the fourth and final quesadilla. You will have made 4 quesadillas in total, each using two tortillas.
⏱️ 4 min - 8
Cut each quesadilla into 2 or 3 wedges. Serve immediately with optional toppings such as salsa, sour cream, chopped fresh cilantro, or sliced avocado/guacamole.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Enchilada Black Bean and Corn Quesadillas
Ingredients
- 1 tablespoon olive oil
- 1/2 red onion, small, finely diced
- 1 bell pepper, small, any color, finely diced
- 15 ounces canned black beans, rinsed and drained
- 1 1/2 cups corn kernels, fresh, frozen (thawed), or canned (drained)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup enchilada sauce, mild or medium
- 8 large flour tortillas, 8-10 inch
- 2 cups shredded Monterey Jack cheese, or Mexican blend
For serving (optional)
- 1/2 cup salsa
- 1/2 cup sour cream
- 2 tablespoons fresh cilantro, chopped
- 1 avocado, sliced or mashed into guacamole
Instructions
- 1
Heat 1 tablespoon of olive oil in a large skillet or non-stick pan over medium heat. Add the 1/2 small finely diced red onion and 1 small finely diced bell pepper. Sauté for 5 to 7 minutes, or until the vegetables are softened.
⏱️ 7 min - 2
Stir in the 15 ounces of rinsed and drained black beans, 1 1/2 cups of corn kernels, 1 teaspoon of chili powder, 1/2 teaspoon of ground cumin, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 cup of enchilada sauce. Cook for another 5 to 7 minutes, stirring occasionally, until the mixture is heated through, the flavors have melded, and the sauce has thickened slightly.
⏱️ 7 min - 3
Remove the vegetable and bean mixture from the skillet and set aside in a bowl. Wipe the skillet clean if necessary.
⏱️ 1 min - 4
Return the clean skillet to medium heat. Place one 8-10 inch large flour tortilla into the dry skillet. Evenly sprinkle about 1/4 cup of shredded Monterey Jack cheese over one half of the tortilla. Spoon about 1/2 cup of the black bean and corn mixture over the cheese. Sprinkle another 1/4 cup of shredded Monterey Jack cheese over the black bean and corn mixture. Fold the empty half of the tortilla over the filled half, creating a half-moon shape. Cook for 2 to 3 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is melted and bubbly. Carefully flip the quesadilla using a spatula.
⏱️ 4 min - 5
Transfer the cooked quesadilla to a cutting board. Repeat the assembly and cooking process (as described in Step 4) for the second quesadilla.
⏱️ 4 min - 6
Repeat the assembly and cooking process for the third quesadilla.
⏱️ 4 min - 7
Repeat the assembly and cooking process for the fourth and final quesadilla. You will have made 4 quesadillas in total, each using two tortillas.
⏱️ 4 min - 8
Cut each quesadilla into 2 or 3 wedges. Serve immediately with optional toppings such as salsa, sour cream, chopped fresh cilantro, or sliced avocado/guacamole.
⏱️ 1 min