Cheesy Corn and Black Bean Quesadillas
Cheesy Corn and Black Bean Quesadillas
Ingredients
For the Filling
- 1 tablespoon olive oil
- 1/2 yellow onion, small, finely diced
- 1/2 red bell pepper, medium, finely diced
- 1 can black beans, 15-ounce, rinsed and drained
- 1 cup frozen corn, thawed
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped, optional
- 1 tablespoon lime juice, freshly squeezed, optional
For the Quesadillas
- 8 flour tortillas, 8-inch
- 2 cups Monterey Jack cheese, shredded
- 2 tablespoons unsalted butter, melted, or olive oil, as needed
Instructions
- 1
Prepare the filling: Heat olive oil in a large skillet or frying pan over medium heat. Add the diced yellow onion and red bell pepper. Sauté for 5 to 7 minutes, or until softened.
⏱️ 7 min
- 2
Stir in the rinsed and drained black beans, thawed frozen corn, chili powder, ground cumin, salt, and black pepper. Cook for another 3 to 5 minutes, stirring occasionally, until the mixture is heated through and the flavors have melded. Remove from heat. If using, stir in the chopped fresh cilantro and fresh lime juice.
⏱️ 5 min
- 3
Assemble the quesadillas: Lay out four flour tortillas on a clean surface. Sprinkle about 1/4 cup of shredded Monterey Jack cheese evenly over each tortilla. Spoon about 1/2 cup of the corn and black bean filling over the cheese on each tortilla. Top the filling with another 1/4 cup of shredded cheese, then place a second tortilla on top to create a sandwich.
⏱️ 5 min
- 4
Cook the quesadillas: Heat a large non-stick skillet or griddle over medium heat. Brush the pan lightly with some of the melted butter or olive oil. Carefully transfer one or two quesadillas to the hot skillet (depending on size).
⏱️ 1 min
- 5
Cook for 3 to 4 minutes per side, or until the tortillas are golden brown and crispy, and the cheese is fully melted and gooey. You may need to press down gently with a spatula to ensure even browning.
⏱️ 8 min
- 6
Remove cooked quesadillas from the skillet and repeat with the remaining quesadillas, adding more butter or oil to the pan as needed. Once all quesadillas are cooked, let them rest for a minute before slicing each into wedges. Serve warm.
⏱️ 14 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Corn and Black Bean Quesadillas
Ingredients
For the Filling
- 1 tablespoon olive oil
- 1/2 yellow onion, small, finely diced
- 1/2 red bell pepper, medium, finely diced
- 1 can black beans, 15-ounce, rinsed and drained
- 1 cup frozen corn, thawed
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped, optional
- 1 tablespoon lime juice, freshly squeezed, optional
For the Quesadillas
- 8 flour tortillas, 8-inch
- 2 cups Monterey Jack cheese, shredded
- 2 tablespoons unsalted butter, melted, or olive oil, as needed
Instructions
- 1
Prepare the filling: Heat olive oil in a large skillet or frying pan over medium heat. Add the diced yellow onion and red bell pepper. Sauté for 5 to 7 minutes, or until softened.
⏱️ 7 min - 2
Stir in the rinsed and drained black beans, thawed frozen corn, chili powder, ground cumin, salt, and black pepper. Cook for another 3 to 5 minutes, stirring occasionally, until the mixture is heated through and the flavors have melded. Remove from heat. If using, stir in the chopped fresh cilantro and fresh lime juice.
⏱️ 5 min - 3
Assemble the quesadillas: Lay out four flour tortillas on a clean surface. Sprinkle about 1/4 cup of shredded Monterey Jack cheese evenly over each tortilla. Spoon about 1/2 cup of the corn and black bean filling over the cheese on each tortilla. Top the filling with another 1/4 cup of shredded cheese, then place a second tortilla on top to create a sandwich.
⏱️ 5 min - 4
Cook the quesadillas: Heat a large non-stick skillet or griddle over medium heat. Brush the pan lightly with some of the melted butter or olive oil. Carefully transfer one or two quesadillas to the hot skillet (depending on size).
⏱️ 1 min - 5
Cook for 3 to 4 minutes per side, or until the tortillas are golden brown and crispy, and the cheese is fully melted and gooey. You may need to press down gently with a spatula to ensure even browning.
⏱️ 8 min - 6
Remove cooked quesadillas from the skillet and repeat with the remaining quesadillas, adding more butter or oil to the pan as needed. Once all quesadillas are cooked, let them rest for a minute before slicing each into wedges. Serve warm.
⏱️ 14 min