Black Bean Quesadillas with Corn Salsa
Savor the irresistible flavors of these Black Bean Quesadillas with Corn Salsa—an easy and satisfying meal perfect for busy weeknights or casual gatherings. Packed with creamy mashed black beans seasoned with smoky cumin and chili powder, these golden, crispy quesadillas are loaded with melted cheddar and nestled in soft flour tortillas. The fresh, zesty corn salsa made with sweet corn, juicy cherry tomatoes, red onion, cilantro, and a squeeze of lime adds a vibrant, refreshing contrast to the hearty filling. Ready in just 30 minutes, this vegetarian delight is a crowd-pleaser that pairs perfectly with sour cream or a splash of hot sauce for added zest. Whether you're looking for a quick dinner or an impressive appetizer, these quesadillas are a bold and flavorful choice!
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Recipe Information
Ingredients
- 1 cup Black beans (canned, drained and rinsed)
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1.5 cups Shredded cheddar cheese
- 4 large Flour tortillas
- 1 cup Fresh corn kernels (from 1 cob or frozen and thawed)
- 0.5 cup Cherry tomatoes (diced)
- 0.25 cup Red onion (finely diced)
- 2 tablespoons Fresh cilantro (chopped)
- 1 whole Lime (juiced)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 0.5 cup Sour cream (optional, for serving)
- 1 teaspoon Hot sauce (optional, for serving)
Instructions
In a medium bowl, mash the black beans with a fork or potato masher until partially smooth. Stir in the ground cumin and chili powder.
To make the corn salsa, combine the corn kernels, cherry tomatoes, red onion, cilantro, lime juice, salt, and black pepper in a separate bowl. Mix well and set aside.
Place a large skillet over medium heat and add 1 tablespoon of vegetable oil. Once heated, lay one tortilla flat in the skillet.
Spread 1/4 of the mashed black bean mixture evenly over half of the tortilla. Sprinkle 1/4 of the shredded cheddar cheese on top of the beans.
Fold the tortilla in half, pressing gently to seal. Cook for 2-3 minutes on each side or until golden and crispy, and the cheese is melted.
Remove the cooked quesadilla from the skillet and repeat the process with the remaining tortillas, adding more oil to the skillet as needed.
Cut each quesadilla into wedges and serve warm with the corn salsa on the side.
Optionally, serve with sour cream and hot sauce for added flavor.
Nutrition Facts
Calories |
2039 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.1 g | 149% | |
| Saturated Fat | 59.5 g | 298% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 4085 mg | 178% | |
| Total Carbohydrate | 183.1 g | 67% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 22.6 g | ||
| Protein | 83.2 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1790 mg | 138% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1712 mg | 36% | |
*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.
