Per serving · Approximate values estimated by AI
Quick Black Bean and Corn Quesadilla
70% authentic · Tex-Mex
A speedy and vibrant quesadilla packed with black beans and corn, perfect for a quick lunch or light dinner.
Ingredients
- Whole wheat tortillas8
- Canned black beans, rinsed and drained1 can (15 oz)
- Corn kernels (frozen or canned)1 cup
- Cheddar cheese, shredded1.5 cups
- Cumin1 tsp
- Chili powder1/2 tsp
- Vegetable oil1 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
In a bowl, combine black beans, corn, cumin, chili powder, salt, and pepper. Mix well.
- 2
Heat a lightly oiled griddle or frying pan over medium heat.
- 3
Place one tortilla on the hot surface. Sprinkle half of the tortilla with 1/4 cup of cheddar cheese, then top with about 1/4 cup of the bean and corn mixture.
- 4
Fold the other half of the tortilla over the filling. Cook for 2-3 minutes per side, until golden brown and cheese is melted. Flip carefully.
- 5
Remove from the pan, cut into wedges, and serve.
- 6
Repeat with remaining tortillas and filling.
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