Black Bean and Corn Quesadilla
Enjoy a quick and tasty Black Bean and Corn Quesadilla, inspired by Mexican street food and perfect for weeknight dinners. Ready in just 36 minutes!
Ingredients
- 15 ounces black beans drained and rinsed
- 1 orange bell pepper diced
- 3/4 cup red onion
- 1 cup frozen corn thawed and drained
- 1/3 cup tomato chopped, excess liquid removed
- 2 jalapeños minced
- 1/2 cup chopped fresh cilantro
- 2 cups shredded Mexican cheese blend
- 3 tablespoons taco seasoning e.g., Trader Joe’s
- 1/3 teaspoon salt
- 1 whole wheat tortilla
- 1/2 cup shredded Mexican cheese divided, 1/4 cup per layer
- 1/2 cup mixed vegetables
Instructions
Prepare the Black Bean Corn Mixture
- In a large bowl, combine black beans with diced orange bell pepper and red onion.
- Add thawed frozen corn, chopped tomatoes, minced jalapeños, fresh cilantro, salt, and taco seasoning.
- Stir in 2 cups of shredded Mexican cheese blend and mix thoroughly.
Assemble the Quesadillas
- Preheat a cast-iron skillet over low to medium heat. Add a teaspoon of avocado oil, spreading it around. Place the tortilla in the skillet for about a minute, then flip it.
- Sprinkle 1/4 cup of shredded Mexican cheese over one half of the tortilla.
- Top with 1/2 cup of the black bean corn mixture, then add another 1/4 cup of shredded Mexican cheese on top.
- Fold the tortilla over and press down gently.
- Cover with a lid and cook for 3-5 minutes on low to medium heat, being cautious as the skillet can get quite hot.
- Flip the quesadilla, add a bit more oil on top to help it crisp up, and cook until the cheese melts and the tortilla is golden brown.
- Let the quesadilla cook for a few minutes, then cut it in half and serve.