Spicy black bean and corn quesadillas
Spicy black bean and corn quesadillas
Ingredients
For the Filling
- 1 tablespoon olive oil
- 1/2 yellow onion, small, finely diced
- 1 jalapeño, finely diced, seeds and membranes removed for less heat or left in for more
- 2 cloves garlic, minced
- 10 ounces black beans, canned, rinsed and drained
- 3/4 cup corn, frozen or canned, drained if canned
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper, or more, for extra heat
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Quesadillas
- 4 flour tortillas, 8-inch
- 2 cups Monterey Jack cheese, shredded
- 2 tablespoons vegetable oil, or more, for cooking
Instructions
- 1
Heat 1 tablespoon of olive oil in a large skillet or frying pan over medium heat. Add the finely diced yellow onion and jalapeño, and cook, stirring occasionally, until softened, about 3 to 5 minutes.
⏱️ 5 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 and drained black beans, corn, chili powder, ground cumin, cayenne pepper, salt, and black pepper. Cook for 3 to 4 minutes, stirring occasionally, until the mixture is heated through and the flavors have melded. Remove the filling from the skillet and set aside.
⏱️ 4 min - 4
Wipe the skillet clean if necessary. Add 1 tablespoon of vegetable oil to the skillet and heat over medium heat. If your skillet is large enough, you can cook two quesadillas at a time; otherwise, cook one at a time. Place one or two 8-inch flour tortillas in the hot skillet.
⏱️ 1 min - 5
Evenly sprinkle about 1/4 cup of shredded Monterey Jack cheese over each tortilla. Spoon about 1/4 cup of the black bean and corn filling over half of each tortilla. Sprinkle another 1/4 cup of shredded Monterey Jack cheese over the filling on each tortilla.
⏱️ 2 min - 6
Once the bottom of the tortillas are lightly golden and the cheese begins to melt, carefully fold the empty half of each tortilla over the filling to create a crescent shape. Cook for 2 to 3 minutes per side, pressing gently with a spatula, until both sides are golden brown and the cheese is fully melted and gooey.
⏱️ 6 min - 7
Remove the cooked quesadillas from the skillet and place them on a cutting board. Repeat steps 4 through 6 with the remaining tortillas, filling, and cheese, adding more vegetable oil to the skillet as needed, until all 4 quesadillas are cooked.
⏱️ 9 min - 8
Cut each quesadilla into 2 or 3 wedges and serve immediately. Optionally, serve with your favorite salsa, sour cream, or guacamole.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy black bean and corn quesadillas
Ingredients
For the Filling
- 1 tablespoon olive oil
- 1/2 yellow onion, small, finely diced
- 1 jalapeño, finely diced, seeds and membranes removed for less heat or left in for more
- 2 cloves garlic, minced
- 10 ounces black beans, canned, rinsed and drained
- 3/4 cup corn, frozen or canned, drained if canned
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper, or more, for extra heat
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Quesadillas
- 4 flour tortillas, 8-inch
- 2 cups Monterey Jack cheese, shredded
- 2 tablespoons vegetable oil, or more, for cooking
Instructions
- 1
Heat 1 tablespoon of olive oil in a large skillet or frying pan over medium heat. Add the finely diced yellow onion and jalapeño, and cook, stirring occasionally, until softened, about 3 to 5 minutes.
⏱️ 5 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 and drained black beans, corn, chili powder, ground cumin, cayenne pepper, salt, and black pepper. Cook for 3 to 4 minutes, stirring occasionally, until the mixture is heated through and the flavors have melded. Remove the filling from the skillet and set aside.
⏱️ 4 min - 4
Wipe the skillet clean if necessary. Add 1 tablespoon of vegetable oil to the skillet and heat over medium heat. If your skillet is large enough, you can cook two quesadillas at a time; otherwise, cook one at a time. Place one or two 8-inch flour tortillas in the hot skillet.
⏱️ 1 min - 5
Evenly sprinkle about 1/4 cup of shredded Monterey Jack cheese over each tortilla. Spoon about 1/4 cup of the black bean and corn filling over half of each tortilla. Sprinkle another 1/4 cup of shredded Monterey Jack cheese over the filling on each tortilla.
⏱️ 2 min - 6
Once the bottom of the tortillas are lightly golden and the cheese begins to melt, carefully fold the empty half of each tortilla over the filling to create a crescent shape. Cook for 2 to 3 minutes per side, pressing gently with a spatula, until both sides are golden brown and the cheese is fully melted and gooey.
⏱️ 6 min - 7
Remove the cooked quesadillas from the skillet and place them on a cutting board. Repeat steps 4 through 6 with the remaining tortillas, filling, and cheese, adding more vegetable oil to the skillet as needed, until all 4 quesadillas are cooked.
⏱️ 9 min - 8
Cut each quesadilla into 2 or 3 wedges and serve immediately. Optionally, serve with your favorite salsa, sour cream, or guacamole.
⏱️ 1 min