Description
A quick and easy recipe for cheesy black bean and corn quesadillas packed with protein and flavor.
Ingredients
Scale
- 1 cup black beans (rinsed and drained)
- 1 cup corn kernels (fresh or frozen)
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 4 large flour tortillas
- 1 tbsp olive oil
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh cilantro (optional)
Instructions
- Heat a large skillet over medium heat and add olive oil.
- Add black beans, corn, cumin, chili powder, salt, and pepper. Cook for 3-4 minutes.
- Remove the mixture from the skillet and set aside.
- Place one tortilla in the skillet and sprinkle half with cheese.
- Spread the black bean and corn mixture over the cheese.
- Fold the tortilla in half and press lightly.
- Cook for 2-3 minutes per side until golden and crispy.
- Repeat with the remaining tortillas.
- Slice into wedges and serve warm.
Notes
- Use a non-stick skillet for easier flipping.
- Add diced bell peppers or jalapeños for extra heat.
- Serve with sour cream, salsa, or guacamole.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 20mg