Zesty Black Bean and Corn Quesadillas
These vibrant quesadillas are a breeze to make, bursting with the hearty goodness of black beans, sweet corn, and a delightful kick of spice. They're an ideal choice for a quick, satisfying, and family-approved lunch or light dinner.
Let's cook.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add 1/2 cup of finely diced red onion and cook for 3-4 minutes until softened.
Stir in 1 clove of minced garlic and cook for 1 minute until fragrant.
Add 1 can of rinsed and drained black beans, 1/2 cup of thawed frozen corn, 1/2 teaspoon of chili powder, 1/4 teaspoon of cumin, and 1/4 teaspoon of salt. Cook for 5 minutes, stirring occasionally, until heated through.
Wipe the skillet clean. Place one 8-inch flour tortilla in the skillet over medium heat. Sprinkle 1/4 cup of shredded Monterey Jack cheese over half of the tortilla.
Spoon about 1/4 cup of the black bean and corn mixture over the cheese. Fold the other half of the tortilla over the filling.
Cook for 2-3 minutes per side, until the tortilla is golden brown and the cheese is melted and bubbly. Repeat with the remaining tortillas and filling.
Cut each quesadilla into wedges and serve immediately.
About This Recipe
Big flavor.✦
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