Black Bean and Corn Quesadillas
Craving an easy, flavor-packed meal? These Black Bean and Corn Quesadillas are the perfect combination of hearty and satisfying, making them an ideal weeknight dinner or quick lunch option. Stuffed with a zesty blend of tender black beans, sweet corn, and aromatic spices like cumin and chili powder, these quesadillas are elevated further with gooey melted cheddar cheese and the freshness of chopped cilantro. Wrapped in golden, lightly crisped flour tortillas, each bite delivers a satisfying harmony of textures and flavors. Ready in just 25 minutes, this vegetarian dish is a crowd-pleaser that pairs beautifully with sour cream and salsa for dipping. Whether you're feeding the family or meal-prepping for the week, these quesadillas are sure to become a go-to favorite!
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Recipe Information
Ingredients
- 4 pieces Flour tortillas
- 1 cup Black beans, canned (drained and rinsed)
- 1 cup Sweet corn, canned or frozen (thawed if frozen)
- 1.5 cups Shredded cheddar cheese
- 2 tablespoons Chopped fresh cilantro
- 0.5 teaspoons Ground cumin
- 0.5 teaspoons Chili powder
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Olive oil or butter
- Sour cream (optional, for serving)
- Salsa (optional, for serving)
Instructions
In a medium bowl, combine the black beans, corn, cilantro, ground cumin, chili powder, salt, and black pepper. Mix well to evenly coat the ingredients with the seasonings.
Lay out the tortillas on a flat surface. Sprinkle about 1/4 cup of shredded cheddar cheese on half of each tortilla.
Spoon an equal amount of the black bean and corn mixture over the cheese layer on each tortilla.
Top the filling with another 1/4 cup of cheese, then fold the other half of the tortilla over the filling to form a semicircle.
Heat a large non-stick skillet or griddle over medium heat and add a small amount of olive oil or butter to grease the surface.
Place the quesadillas in the skillet (one or two at a time, depending on skillet size) and cook for 2-3 minutes on each side, or until the tortillas are golden brown and the cheese is melted.
Remove the cooked quesadillas from the skillet and let them rest briefly before cutting each one into 2-3 wedges.
Serve warm with optional sour cream and salsa on the side for dipping.
Nutrition Facts
Calories |
1465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.0 g | 110% | |
| Saturated Fat | 47.6 g | 238% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 3415 mg | 148% | |
| Total Carbohydrate | 127.0 g | 46% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 17.2 g | ||
| Protein | 63.7 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1506 mg | 116% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 590 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
