Black Bean and Corn Quesadillas
These Black Bean and Corn Quesadillas are a delicious and nutritious option for any meal. They are packed with flavor and plenty of fiber, making them a satisfying vegetarian dish. Perfect for lunch, dinner, or a snack!
Equipment
- 1 large skillet or frying pan
- 1 mixing bowl
- 1 wooden spoon or spatula
- 1 cooking spray or oil for the skillet
- 1 large plate or cutting board
Ingredients
- 1 can (15 oz) black beans Rinsed and drained.
- 1 cup corn kernels Fresh or frozen.
- 1 cup shredded cheese Cheddar or Monterey Jack.
- 1 cup diced bell peppers Any color.
- 1 teaspoon cumin
- 1 teaspoon chili powder
- to taste salt and pepper
- 4 large flour tortillas
- 2 tablespoons olive oil Or cooking spray.
- 1 avocado Optional, sliced.
- salsa Optional for serving.
Instructions
- In a mixing bowl, combine the black beans, corn, bell peppers, cumin, chili powder, salt, and pepper. Mix well until all ingredients are combined.
- Heat a large skillet over medium heat and lightly coat it with cooking spray or olive oil.
- Place one tortilla in the skillet and sprinkle about 1/4 cup of cheese on half of the tortilla.
- Spoon a quarter of the bean and corn mixture over the cheese. Fold the tortilla in half to cover the filling.
- Cook for 3-4 minutes on one side until golden brown and the cheese begins to melt. Carefully flip the quesadilla and cook for another 3-4 minutes on the other side.
- Remove the quesadilla from the skillet and let it sit for a minute before cutting it into wedges. Repeat the process with the remaining tortillas and filling.
- Serve warm with sliced avocado and salsa on the side if desired.
Notes
You can add other vegetables like spinach or zucchini for extra nutrition.
For a spicier kick, add diced jalapeños to the filling mixture.
Feel free to substitute the cheese with a dairy-free alternative if needed.