Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Black Bean and Corn Quesadillas

4

40 min

Black Bean and Corn Quesadillas

Black Bean and Corn Quesadillas Photo 1

Category

Bean Recipes

Time

40 min

Serving

8 persons

Calories

363

Rating

4.00★ (2)

Cuisine

Mexican
Author: Victoria Buriak
These black bean quesadillas are really cheesy, a little bit spicy, and a little bit sweet. My vegetarian husband goes crazy over them every time. Feel free to play around and add chicken or veggies if you desire. Don't forget the salsa and sour cream!

Ingredients

  • olive oil: 2 tsp
  • onion: 3 Tbsp (finely chopped)
  • black beans: 1 can (15.5 ounce can, drained and rinsed)
  • whole kernel corn: 1 can (10 ounce can, drained)
  • salsa: 0.25 cup
  • brown sugar: 1 Tbsp
  • red pepper flakes: 0.25 tsp
  • butter: 2 Tbsp (or as needed)
  • flour tortillas: 8 piece (8 inch)
  • ½ cups shredded Monterey Jack cheese: 1 piece

Metric Conversion

Stages of cooking

Black Bean and Corn Quesadillas Photo 21
Black Bean and Corn Quesadillas Photo 3 2
  1. Heat olive oil in a large saucepan over medium heat. Cook and stir onion in hot oil until softened, about 2 minutes. Stir in beans and corn, then add salsa, brown sugar, and red pepper flakes; mix well. Cook until heated through, about 3 minutes. Remove from heat.
    Black Bean and Corn Quesadillas Photo 2
  2. Melt about 1 1/2 teaspoons butter in a large skillet over medium heat. Place a tortilla in the skillet. Sprinkle with 1/4 of the Monterey Jack cheese, then top with 1/4 of the bean mixture. Place another tortilla on top; cook until the bottom is golden, then carefully flip and cook until the other side is golden. Repeat with remaining tortillas and filling. Allrecipes Magazine
    Black Bean and Corn Quesadillas Photo 3

How did you like this article?

You may also like