Black Bean and Corn Quesadillas

Black Bean and Corn Quesadilla cut into 4 triangles on a wooden cutting board.

Black Bean and Corn Quesadillas

This Black Bean and Corn Quesadilla is a delicious meatless meal. It's flavorful and packed with protein!

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 15

Total Time 25

Servings quesadillas

Calories 441kcal

Author Whitney Wright

Ingredients

8 flour tortillas
1 tablespoon olive oil
1 15.25 oz can of corn rinsed and drained
1 4 oz can diced green chiles drained
1 can (15.5 oz) black beans rinsed and drained
1/2 green bell pepper diced
1/2 cup onion diced
2 teaspoons chili powder
2 teaspoons cumin
2 tablespoons butter divided, for cooking the quesadillas
8 oz pepper jack cheese grated
1/2 bundle cilantro, chopped

Toppings

sour cream
salsa
avocado

Instructions

In a skillet over medium heat, add the olive oil, onion and bell pepper. Saute until the onion turns translucent about 6-7 minutes.
Add the corn, green chiles, black beans, chili powder, and cumin to the onion and bell pepper pan. Salt and pepper the mixture to taste. Heat until warm.
Place a large skillet over medium heat, melted 1/2 tablespoon of butter. Place a tortilla on the butter. Sprinkle a handful of pepper jack cheese over the surface of the torilla.
Add about 2/3 cup of the corn and black bean mixture on top of the cheese. Sprinkle chopped cilantro over the bean mixture and then lightly sprinkle a little more cheese a top the cilantro. Cover with another tortilla.
Cook for 2-3 minutes or until the tortilla is lightly golden and cheese has melted. Using a large flat spatula, flip the quesadilla over and cook the other side for another 2-3 minutes or until golden. Transfer to a cutting board and cut the quesadilla into wedges.
Top with sour cream, salsa, more cilantro and avocado if desired. Enjoy immediately.

Notes

To make this recipe spicy, add diced jalapeños (with the seeds and membranes).

Adding the cheese to the base and top of the quesadilla helps the quesadilla seal better. The cheese melts and holds the mixture together.

The black bean and corn mixture can be frozen in Ziplock bag for up to 4 months. Remove from the freezer and let thaw in the fridge overnight before using.

Nutrition