You can eat Black Bean and Corn Quesadillas for lunch or dinner. They are quick, healthy and filling. They have a tasty vegetarian choice that even people who aren’t vegetarian will love because it’s full of protein, fibre, and fresh flavours.
What makes these quesadillas so tasty is that the sweet corn and hearty black beans are all melted together in a crisp tortilla.
Ingredients:
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 1/2 cup red bell pepper, finely chopped
- 1/4 cup red onion, finely chopped
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 4 large flour tortillas (10-inch)
- 1 tablespoon olive oil (for cooking)
- 1/4 cup fresh cilantro, chopped (optional, for garnish)
- Lime wedges (optional, for serving)
Instructions
Get the filling ready
Put the olive oil in a medium-sized pan and heat it over medium-low heat. Put in the diced bell pepper and cook for three to four minutes, until the pepper gets soft. Add the corn, chopped cumin, chilli powder and black beans, and mix them in.
Add two to three more minutes to heat everything up. Add salt and pepper to taste, and then take it off the heat.
Put the quesadillas together:
Heat a different big pan over medium-low heat. Put one half of the tortilla in the pan and cover it with a thin layer of cheese. Place the black bean and corn mix on top of the cheese, then add more cheese to help the quesadilla stay together. It’s best to fold the tortilla in half to cover the salad.
To make the quesadillas
It should be cooked for two to three minutes on one side, or until it is golden brown and crispy. Take care to flip it over with a spoon. On the other side, cook for two to three minutes more, until the cheese melts and the tortilla gets crispy. Do it again with the rest of the filling and tortillas.
Also See: Beef Birria Queso Tacos with Consommé
nutrition
| Nutrient | Amount |
|---|---|
| Calories | 300 kcal |
| Carbohydrates | 40g |
| Protein | 14g |
| Fat | 12g |
| Saturated Fat | 5g |
| Cholesterol | 25mg |
| Fiber | 9g |
| Sugars | 3g |
| Sodium | 600mg |
| Calcium | 180mg |
| Iron | 3mg |
Could I make these quesadillas ahead of time?
Yes! The filling can be made ahead of time and kept in the fridge for up to three days. Just put the quesadillas together and cook them when you’re ready to eat.
Can I reheat quesadillas that I’ve already made?
To warm it up again, put the quesadilla in a skillet over low heat and cover it with a lid to make sure the cheese melts equally. You could also heat it in the microwave for 30 seconds, but the tortilla might not be as crispy after that.
Is it okay to freeze these quesadillas?
Yes! Once the quesadillas are done cooking, let them cool down fully. Then, wrap each one in plastic wrap or foil. Put it in the freezer for two months. Put them back in the oven at 375°F for 10 to 15 minutes, or until they are hot all the way through and crispy.
What kind of cheese goes best with quesadillas?
The best cheese is a mix of cheddar and mozzarella because it melts easily and adds flavour and a gooey texture. For a different taste, you can also use Mexican mixes or other cheeses like Oaxaca or Monterey Jack.