Black Bean and Corn Quesadillas

Black Bean and Corn Quesadillas

Prep

10 min

Cook

15 min

Total

25 min

Servings

4

Difficulty

Easy

Ingredients

• 1 (15-oz) can black beans, drained and rinsed
• 1 cup frozen corn, thawed
• 1/2 red onion, finely chopped
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 2 tbsp chopped cilantro
• 2 cups shredded Mexican-blend cheese
• 4 large flour tortillas
• 1 tbsp oil or butter
• Sour cream and salsa, for serving

Instructions

1. In a bowl, lightly mash half the beans with a fork. Stir in the remaining beans, corn, onion, chili powder, cumin, salt and cilantro.
2. Sprinkle 1/4 cup cheese over half of each tortilla. Top with the bean mixture and another 1/4 cup cheese. Fold over.
3. Heat a large skillet over medium and brush lightly with oil.
4. Cook the quesadillas 2 to 3 minutes per side, until golden and the cheese melts.
5. Rest 1 minute, cut into wedges and serve with sour cream and salsa.

Why this recipe works

Mashing half the beans makes a filling that sticks to the cheese, so nothing slides out when you flip. Medium heat crisps the tortilla while giving the cheese time to fully melt.

Tips, substitutions & storage

• Swap: Use pinto beans or leftover shredded chicken instead of black beans.
• Swap: Monterey Jack, cheddar or pepper jack all melt well in place of the Mexican blend.
• Mashing some of the beans helps the filling stay put when you flip.
• Add leftover chicken, sautéed peppers or spinach to use up what you have.
• Cool, wrap and refrigerate up to 3 days; reheat in a skillet to keep them crisp.

Nutrition (estimated, per serving)

Calories

510

Protein

23g

Carbs

52g

Fat

24g

Fiber

9g

Sugar

4g

Sodium

980mg

Nutrition information is an automatic estimate based on typical ingredients and will vary with the brands and amounts you use. It is not medical or dietary advice.