How to Make Black Bean and Corn Quesadillas - A Step-by-Step Guide

If you are a fan of Mexican cuisine and are looking for a simple yet delicious dish to make for your next meal, then black bean and corn quesadillas are just what you need. This easy-to-make recipe is perfect for a quick weeknight dinner or a casual weekend lunch.

Black bean and corn quesadillas are a great way to incorporate the flavors of Mexico into a healthy and satisfying meal. With the combination of protein-rich black beans, sweet and crunchy corn, and gooey melted cheese, these q...

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Ingredients

  • 2 teaspoons olive oil
  • 3 tablespoons finely chopped onion
  • 1 (15.5 ounce) can black beans, drained and rinsed
  • 1 (10 ounce) can whole kernel corn, drained
  • ¼ cup salsa
  • 1 tablespoon brown sugar
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons butter, or as needed
  • 8 (8 inch) flour tortillas
  • 1 ½ cups shredded Monterey Jack cheese

Information

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Servings: 8

  • Heat olive oil in a large saucepan over medium heat. Cook and stir onion in hot oil until softened, about 2 minutes. Stir in beans and corn, then add salsa, brown sugar, and red pepper flakes; mix well. Cook until heated through, about 3 minutes. Remove from heat.
  • Melt about 1 1/2 teaspoons butter in a large skillet over medium heat. Place a tortilla in the skillet. Sprinkle with 1/4 of the Monterey Jack cheese, then top with 1/4 of the bean mixture. Place another tortilla on top; cook until the bottom is golden, then carefully flip and cook until the other side is golden. Repeat with remaining tortillas and filling.
  • Nutrition

    363 cal.

    • Total Fat: 15g
    • Saturated Fat: 7g
    • Cholesterol: 27mg
    • Sodium: 733mg
    • Total Carbohydrate: 46g
    • Dietary Fiber: 6g
    • Total Sugars: 3g
    • Protein: 14g
    • Vitamin C: 2mg
    • Calcium: 204mg
    • Iron: 3mg
    • Potassium: 332mg