Spicy Black Bean and Corn Quesadillas
Cheesy quesadillas filled with seasoned black beans and sweet corn, perfect for a quick and satisfying lunch.
Ingredients
- •4 large flour tortillas
- •1 can (15 ounces) black beans, rinsed and drained
- •1 cup frozen corn kernels
- •1/2 red onion, finely diced
- •1 small jalape o, seeded and minced (optional, for less heat)
- •1/2 cup shredded cheddar cheese
- •1/2 cup shredded Monterey Jack cheese
- •1 tablespoon olive oil
- •1 teaspoon chili powder
- •1/2 teaspoon cumin
- •1/4 teaspoon garlic powder
- •Salt and black pepper to taste
- •Salsa and sour cream, for serving (optional)
Dietary Info
Instructions
- 1
In a medium bowl, combine the rinsed black beans, corn kernels, diced red onion, minced jalape o (if using), chili powder, cumin, garlic powder, salt, and pepper. Mix well to combine.
- 2
Heat 1 tablespoon of olive oil in a large non-stick skillet or griddle over medium heat.
- 3
Place one flour tortilla in the hot skillet. Sprinkle half of the mixed shredded cheese over one half of the tortilla.
- 4
Spoon half of the black bean and corn mixture over the cheese. Top with the remaining half of the shredded cheese.
- 5
Fold the empty half of the tortilla over the filling to create a half-moon shape. Cook for 3-4 minutes per side, or until the tortilla is golden brown and the cheese is melted and bubbly.
- 6
Remove the quesadilla from the skillet and repeat with the remaining tortillas and filling. Slice each quesadilla into wedges and serve immediately with salsa and sour cream, if desired.
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