Corn and Black Bean Quesadillas
Crispy, cheesy, and packed with zesty flavors, these corn and black bean quesadillas are a quick and satisfying meal that's perfect for busy weeknights or casual gatherings. Featuring a hearty filling of tender black beans, sweet corn, and gooey melted cheddar cheese, these quesadillas are elevated with a touch of ground cumin and chili powder for a subtle kick of warmth. Wrapped in golden-brown, pan-seared flour tortillas, they come together in just 20 minutes and make a versatile dish that can be served with your favorite toppings like creamy guacamole, tangy salsa, or cool sour cream. Whether you're looking for a vegetarian main course, a savory snack, or a crowd-pleasing appetizer, these quesadillas are sure to deliver bold flavors in every bite!
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Recipe Information
Ingredients
- 1 cup Black beans, canned (drained and rinsed)
- 1 cup Corn kernels, canned or frozen (if frozen, thawed)
- 1.5 cups Shredded cheddar cheese
- 0.25 cup Chopped cilantro (optional)
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Chili powder
- 0.25 teaspoon Salt
- 4 pieces Flour tortillas, medium-sized
- 2 tablespoons Olive oil or butter
- Sour cream (for serving, optional)
- Salsa (for serving, optional)
- Guacamole (for serving, optional)
Instructions
In a medium-sized bowl, combine the black beans, corn, ground cumin, chili powder, salt, and chopped cilantro if using. Mix until evenly combined.
Lay two of the tortillas flat on a clean surface. Evenly distribute the black bean and corn mixture across the tortillas.
Sprinkle the shredded cheddar cheese over the black bean and corn mixture, dividing it equally between the two tortillas.
Place the remaining two tortillas on top of the filled tortillas to create a sandwich. Press down gently to secure the filling.
Heat a large skillet or griddle over medium heat and add 1 tablespoon of olive oil or butter. Once melted and hot, gently add one quesadilla to the skillet.
Cook the quesadilla for 3-4 minutes on one side, or until the bottom is golden brown and crispy. Carefully flip using a spatula and cook for another 3-4 minutes on the other side until the tortilla is crispy and the cheese is melted.
Transfer the cooked quesadilla to a cutting board and repeat the process with the second quesadilla, adding more oil or butter as needed.
Once both quesadillas are cooked, use a sharp knife or pizza cutter to cut them into wedges.
Serve immediately with sour cream, salsa, and guacamole on the side, if desired.
Nutrition Facts
Calories |
1015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 1985 mg | 86% | |
| Total Carbohydrate | 93.8 g | 34% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 7.4 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 779 mg | 60% | |
| Iron | 6.4 mg | 35% | |
| Potassium | 901 mg | 19% | |
*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.
