Black Bean Roasted Corn and Goat Cheese Quesadillas
Experience the perfect fusion of smoky, creamy, and zesty flavors with these Black Bean Roasted Corn and Goat Cheese Quesadillas! Packed with wholesome black beans, sweet roasted corn, tangy goat cheese, and melty Mexican-blend cheese, these quesadillas are a flavor-packed delight. A splash of fresh lime juice and optional cilantro add a refreshing brightness, while a crispy tortilla shell locks in all the goodness. Ready in just 20 minutes, this easy vegetarian recipe is perfect for weeknight dinners, brunches, or a crowd-pleasing appetizer. Serve them warm with your favorite toppings like sour cream, salsa, or avocado slices to transform this simple dish into a fiesta on your plate.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Black beans, canned (rinsed and drained)
- 1 cup Roasted corn kernels (fresh, frozen, or canned)
- 1 cup Goat cheese (crumbled)
- 4 pieces Corn or flour tortillas
- 1 cup Shredded Mexican-blend cheese
- 2 tablespoons Cilantro (chopped, optional)
- 1 piece Lime (juiced)
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- Optional toppings: sour cream, salsa, avocado slices
Instructions
In a medium bowl, mix the black beans, roasted corn, lime juice, salt, and black pepper. Add chopped cilantro if desired and stir to combine.
Lay two tortillas on a clean surface. Spread a layer of crumbled goat cheese evenly over each tortilla, leaving a small border around the edges.
Sprinkle the black bean and corn mixture evenly over the goat cheese layer.
Add a layer of shredded Mexican-blend cheese on top of the black bean and corn mixture.
Top with the remaining tortillas to form quesadillas and gently press down to flatten slightly.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, carefully transfer one quesadilla into the skillet.
Cook for 2-3 minutes on one side until the bottom is golden brown and crispy. Carefully flip the quesadilla using a spatula and cook the other side for another 2-3 minutes until the tortilla is crispy, and the cheese is melted.
Repeat with the second quesadilla, adding more olive oil to the skillet if needed.
Remove the quesadillas from the skillet and let them cool slightly before cutting each in half or into quarters.
Serve warm with optional toppings like sour cream, salsa, or avocado slices.
Nutrition Facts
Calories |
1841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.9 g | 154% | |
| Saturated Fat | 60.3 g | 301% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 235 mg | 78% | |
| Sodium | 3596 mg | 156% | |
| Total Carbohydrate | 113.1 g | 41% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 14.2 g | ||
| Protein | 80.9 g | 162% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1242 mg | 96% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 983 mg | 21% | |
*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.
