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Black Bean and Corn Quesadillas
Created by: Howcan Team
Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1 cup shredded cheddar cheese
- 1/2 cup diced red bell pepper
- 1/4 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 (8-inch) flour tortillas
- 2 tablespoons vegetable oil
Instructions
- In a large bowl, mix together 1 can of black beans, 1 cup of corn, 1 cup of cheddar cheese, 1/2 cup of diced red bell pepper, 1/4 cup of chopped cilantro, 1 teaspoon of cumin, 1/2 teaspoon of chili powder, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Place 4 tortillas on a flat surface. Divide the black bean mixture evenly among the tortillas, spreading it over half of each tortilla. Top with the remaining 4 tortillas to form quesadillas.
- In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add 2 quesadillas and cook for 2-3 minutes on each side, or until golden brown and the cheese is melted. Repeat with the remaining quesadillas, adding more oil as needed.
- Cut the quesadillas into wedges and serve hot, with your choice of toppings such as salsa, sour cream, or guacamole.
Black Bean and Corn Quesadillas have a rich history rooted in the vibrant flavors of Mexican cuisine. This beloved dish is a fusion of traditional Mexican ingredients, including black beans, corn, and gooey cheese, all enveloped in a warm tortilla. Renowned chefs in regions like Oaxaca and Puebla have elevated this simple yet satisfying dish, infusing it with their own unique culinary flair. Today, the best versions of this dish can be found in authentic Mexican eateries that prioritize fresh, high-quality ingredients. The key to perfecting this dish lies in achieving the ideal balance of flavors and textures, making it a delightful vegetarian option for any meal.
25 min
4
350 calories
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