Name: Corn and Black Bean Quesadillas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Ingredients: 8 large flour tortillas (10-inch diameter); 2 cups shredded Mexican blend cheese or Monterey Jack; 1 (15 oz) can black beans, drained and rinsed; 1 cup corn kernels (fresh, frozen and thawed, or canned and drained); 1 red bell pepper, finely diced; 1/2 medium red onion, finely diced; 1 jalapeño pepper, seeds removed and minced (optional); 2 tablespoons fresh lime juice; 1/4 cup chopped fresh cilantro; 1 teaspoon ground cumin; 1/2 teaspoon chili powder; 2 tablespoons olive oil or vegetable oil for cooking

Instructions

Prepare the filling

In a large bowl, combine the black beans, corn, diced red bell pepper, red onion, jalapeño (if using), lime juice, cilantro, cumin, and chili powder. Mix well and season with salt and pepper to taste.
Assemble the quesadillas

Lay out the tortillas on a clean work surface. Sprinkle about 1/4 cup of shredded cheese evenly over half of each tortilla. Spoon about 1/3 cup of the black bean and corn mixture over the cheese, spreading it evenly. Top with another 1/4 cup of cheese and fold the tortilla in half to create a half-moon shape.
Cook the quesadillas

Heat a large skillet or griddle over medium heat. Add 1-2 teaspoons of oil to the pan. Place 1-2 assembled quesadillas in the pan (depending on size) and cook for 2-3 minutes per side until golden brown and crispy, and the cheese is fully melted. Transfer to a cutting board.
Repeat with remaining quesadillas

Continue cooking the remaining quesadillas, adding a small amount of oil to the pan before each batch. Keep cooked quesadillas warm in a 200°F oven if needed.
Serve

Allow the quesadillas to cool slightly, then cut each into wedges using a sharp knife or pizza cutter. Serve hot with optional toppings such as sour cream, guacamole, pico de gallo, or your favorite salsa.

Corn and Black Bean Quesadillas

Ingredients

Instructions

Nutritional Information