How To Make Black Bean and Corn Quesadillas
Much like pizzas, the world is your oyster when it comes to quesadillas. Stuff them with whichever filling suits your fancy. If you’re stuck for ideas, then these quesadilla recipes are just what you need to get started on your own quesadilla party.
Serves:
Ingredients
- 4 large flour tortillas
- 1 cup of canned black beans, drained and rinsed
- 1 cup of frozen corn, thawed
- 1 cup of shredded cheddar cheese
- 1 tsp of cumin
- 1 tsp of chili powder
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Sour cream and salsa, for serving
Instructions
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Preheat a large skillet or griddle over medium heat.
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Place one tortilla in the skillet and sprinkle half of the cheese evenly over one half of the tortilla.
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Top the cheese with half of the black beans and corn, then sprinkle with cumin, chili powder, salt, and pepper.
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Fold the empty half of the tortilla over the filling to create a half-moon shape.
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Cook for 2-3 minutes, or until the bottom is golden brown and the cheese is melted.
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Carefully flip the quesadilla and cook for an additional 2-3 minutes on the other side, until golden brown and crispy.
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Remove from the skillet and repeat with the remaining tortillas and ingredients.
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Cut each quesadilla into wedges and garnish with fresh cilantro.
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Serve with sour cream and salsa.
Nutrition
- Calories : 310kcal
- Total Fat : 12g
- Saturated Fat : 7g
- Cholesterol : 30mg
- Sodium : 620mg
- Total Carbohydrates : 40g
- Dietary Fiber : 6g
- Sugar : 3g
- Protein : 13g
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