Corn and Black Bean Quesadillas
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 353
- Total Fat
- 15
- Saturated Fat
- 6
- Carbohydrates
- 39
- Dietary Fiber
- 6
- Sugar
- 3
- Protein
- 15
- Cholesterol
- 25
- Sodium
- 609
- Total: 40 min
- Prep: 5 min
- Cook: 35 min
Ingredients
Freshly ground black pepper
Handful of fresh cilantro, chopped
Eight 8-inch round flour tortillas
8 ounces Monterey Jack cheese, shredded
Pico de gallo, to serve, optional
1/4 teaspoon cumin
1 to 2 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, chopped fine
One 15-ounce can black beans, drained and rinsed
1 cup cooked corn kernels (from 1 large ear)
3/4 teaspoon salt
Directions
- Heat 1 tablespoon of oil in a 10-inch nonstick skillet. Add the onion and garlic; cook until lightly golden, 1 to 2 minutes. Add the beans, corn and another tablespoon of oil if the pan seems dry. Season with the salt, cumin and pepper, and stir in the cilantro. Let cook over medium-low heat until the beans and corn are heated through, about 5 minutes.
- Heat a 10-inch cast-iron skillet over medium heat.
- Meanwhile, arrange the tortillas flat on a counter. Sprinkle 1 1/2 tablespoons of cheese on one half of each tortilla. Spoon 2 tablespoons of the bean-corn mixture over the cheese. Top with another 1 1/2 tablespoons of cheese. Fold the filled tortillas into half-moons.
- Place 2 quesadillas in the skillet. Cook until golden on the bottom and the cheese has started to melt, 2 to 3 minutes. Use a spatula to flip the quesadillas, and cook until golden on the other side, 2 to 3 more minutes,. Repeat with the remaining quesadillas.
- Serve topped with pico de gallo if desired.
- Easy Swap In: We usually make the filling with leftover grilled or roasted corn, but frozen corn works great too. Don't thaw the corn-just add the frozen kernels to the pan with the black beans and allow 1 to 2 extra minutes for them to heat through.