Black Bean & Corn Quesadillas
Black Bean & Corn Quesadillas are a delightful fusion of crispy tortillas and savory fillings that promises to satisfy your cravings. Bursting with flavors from black beans, sweet corn, and melted cheese, these quesadillas are not only easy to prepare but also perfect for any occasion—whether it’s a cozy dinner at home or a lively gathering with friends. With their vibrant colors and mouthwatering aroma, they are sure to impress!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Frying
- Cuisine: Mexican
Ingredients
Scale
- 4 large flour tortillas
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup sweet corn (frozen or canned)
- 1 cup shredded Monterey Jack or Cheddar cheese
- 1 red bell pepper, diced
- 1 small onion, finely diced
- 1 tsp cumin
- 1 tsp chili powder
- 2 tbsp olive oil
- sour cream or salsa for serving (optional)
Instructions
- Heat olive oil in a skillet over medium heat. Add diced onion and bell pepper; sauté until softened.
- Stir in the black beans, sweet corn, cumin, and chili powder. Cook for about 3–5 minutes until heated through.
- Place one tortilla on a clean surface, spoon filling on half of the tortilla, and sprinkle cheese on top.
- Fold the tortilla in half and place it in a preheated skillet. Cook for 3–4 minutes per side until golden brown.
- Remove from heat, slice into wedges, and serve hot with sour cream or salsa.
Nutrition
- Serving Size: 1 quesadilla (150g)
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 25mg
Keywords: For added spice, include jalapeños or swap black beans for pinto beans. Use gluten-free tortillas to cater to dietary needs. Store leftovers in an airtight container for up to three days; reheat on medium heat for freshness.