Roasted Corn and Black Bean Quesadillas
Packed with bold, Southwestern flavors, these Roasted Corn and Black Bean Quesadillas are a quick and satisfying vegetarian delight. Featuring charred, golden corn kernels, hearty black beans, and vibrant red bell peppers, this recipe strikes the perfect balance between smoky spices and fresh cilantro. Each crispy, buttery tortilla is stuffed with layers of gooey cheddar cheese and a perfectly spiced filling, making every bite irresistible. Ready in just 25 minutes, these quesadillas are an ideal option for a weeknight dinner or a crowd-pleasing appetizer. Pair them with salsa, guacamole, or sour cream for an elevated Tex-Mex experience that’s sure to impress. Perfect for Taco Tuesday or anytime you’re craving a cheesy, flavorful fix!
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Recipe Information
Ingredients
- 1 cup Corn kernels (fresh or frozen)
- 1 cup Black beans (cooked, rinsed, and drained)
- 1.5 cups Shredded cheddar cheese
- 4 pieces Flour tortillas (8-inch)
- 0.5 cup Red bell pepper (diced)
- 0.25 cup Red onion (finely diced)
- 2 tablespoons Cilantro (chopped)
- 2 tablespoons Olive oil
- 0.5 teaspoons Ground cumin
- 0.5 teaspoons Chili powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Butter (for greasing the skillet)
Instructions
Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
Add the corn kernels to the skillet and cook for 4-5 minutes, stirring occasionally, until the kernels are charred and roasted. Remove from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the red bell pepper and red onion, cooking for 2-3 minutes until slightly softened. Remove from heat.
In a mixing bowl, combine the roasted corn, black beans, cooked bell pepper and onion, ground cumin, chili powder, salt, black pepper, and cilantro. Mix well to evenly distribute the seasoning.
Place a tortilla on a clean surface and sprinkle 1/4 cup of shredded cheddar cheese evenly over half of the tortilla.
Spoon about 1/4 of the corn and black bean mixture on top of the cheese layer. Sprinkle another 1/4 cup of shredded cheddar cheese over the mixture, then fold the other half of the tortilla over to create a half-moon shape. Repeat this process for the remaining tortillas.
Heat a large skillet or griddle over medium heat and lightly grease it with butter.
Place one quesadilla in the skillet and cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is fully melted. Repeat for the remaining quesadillas.
Slice each quesadilla into wedges and serve warm with salsa, sour cream, or guacamole for dipping, if desired.
Nutrition Facts
Calories |
2019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.9 g | 146% | |
| Saturated Fat | 52.6 g | 263% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 3613 mg | 157% | |
| Total Carbohydrate | 189.0 g | 69% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 22.4 g | ||
| Protein | 76.6 g | 153% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1574 mg | 121% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1570 mg | 33% | |
*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.
