Black Bean and Corn Quesadillas with Salsa
Quick and easy quesadillas filled with a flavorful mixture of black beans, corn, and cheese, perfect for a satisfying and portable lunch. Served with a side of fresh salsa.
Ingredients
- •4 medium flour tortillas (8-inch)
- •1 can (15 ounces) black beans, rinsed and drained
- •1 cup frozen corn kernels, thawed
- •1/2 cup shredded Monterey Jack or cheddar cheese
- •1/4 cup chopped red onion
- •1/4 cup chopped fresh cilantro
- •1 tablespoon olive oil
- •1/2 teaspoon ground cumin
- •Salt and black pepper to taste
- •1/2 cup store-bought or homemade salsa, for serving
Dietary Info
Instructions
- 1
In a medium bowl, combine the rinsed black beans, thawed corn, chopped red onion, chopped cilantro, ground cumin, salt, and pepper. Mix well.
- 2
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
- 3
Place one tortilla in the skillet. Sprinkle half of the shredded cheese over one half of the tortilla. Spoon half of the black bean and corn mixture over the cheese.
- 4
Cook for 2-3 minutes, or until the bottom of the tortilla is lightly golden and the cheese begins to melt. Fold the empty half of the tortilla over the filling to create a half-moon shape.
- 5
Press gently with a spatula and cook for another 2-3 minutes on each side, until both sides are golden brown and the filling is heated through. Remove from skillet and set aside.
- 6
Repeat the process with the remaining tortilla, cheese, and black bean mixture. Cut each quesadilla into wedges and serve immediately with salsa on the side.
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