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Black Bean and Corn Quesadillas
Quick and delicious meal that is ready in 20-minutes and can be easily made gluten free.
- 1 medium onion finely diced
- 1 jalapeno finely diced (de-seed for less spicy or use only half)
- 1 teaspoon ground cumin
- 1 can black beans rinsed and drained
- 1 cup frozen corn
- ½ cup cilantro chopped
- 3 tablespoons oil
- 8 tortillas
- 2 cups pepper jack cheese shredded
Step I - Make the filling
Rinse and drain black beans. Mash with a potato masher and reserve.
Heat 1 tablespoon oil in a medium pan and add onions and jalapenos. Cook for 4 to 5 minutes or until the onions start to become translucent.
Add cumin, mashed black beans, corn, and cilantro. Mix well. Add 2 tablespoons of water if the mixture seems too dry. Water makes it easy to spread the filling on the quesadillas. Cook for 4 to 5 minutes or until the filling is heated through. Turn the heat off and reserve the filling.
Step II - Assemble and Cook the Quesadillas
Using one tortilla- Smaller quesadilla and easier to flip
Place a tortilla on the pan and lightly brush both sides with some oil. Once the tortilla is warm on both sides, spread the filling on half of the tortilla, sprinkle some cheese and fold the other half of the tortilla over the filling and cheese making a semicircle.
Using a spatula, lightly press on the quesadilla and cook until both sides start to brown and become crisp (photos 3 - 4).
Take the quesadilla out and using a pizza cutter, cut into half or 3 triangular pieces.
Using two tortillas - Needs a bit practice to flip
Place a tortilla on the pan and lightly brush both sides with some oil. Once the tortilla is warm on both sides reserve on the side. Repeat the same process for the second tortilla. Once the second tortilla is warm, spread the filling the entire tortilla, sprinkle some cheese and place the other reserved tortilla over the filling and cheese.
Using a spatula, lightly press on the quesadilla and cook until both sides start to brown and become crisp. Be very careful when flipping the quesadilla, it takes a bit of practice but a good way to cook for large party or hungry teenagers :-) (Photos 5 - 8 below)
Take the quesadilla out and using a pizza cutter, cut into half and then quarters. Serve with salsa and guacamole.
Calories: 621kcal | Carbohydrates: 59g | Protein: 26g | Fat: 32g | Saturated Fat: 13g | Cholesterol: 50mg | Sodium: 720mg | Potassium: 540mg | Fiber: 9g | Sugar: 4g | Vitamin A: 607IU | Vitamin C: 10mg | Calcium: 513mg | Iron: 4mg