Black Bean and Corn Quesadilla
10min
15min
1
712
Chef's Note
For a crispier quesadilla, use a light brush of olive oil instead of cooking spray. You can prep the filling ahead of time and store it in the refrigerator for up to 2 days to make assembly even quicker when you're ready to eat.
Tags
Ingredients
2 tortillas flour tortillas (10-inch)
4 oz lean ground beef (90/10)
1/2 cup black beans, canned, rinsed and drained
1/4 cup corn kernels, frozen and thawed
1/3 cup reduced-fat shredded Mexican cheese blend
1/4 cup red bell pepper, diced
1 tsp taco seasoning
1 spray cooking spray
2 tbsp salsa
2 tbsp plain Greek yogurt
Instructions
- 1
Heat a non-stick skillet over medium heat. Add 4 oz of lean ground beef and cook for 5-6 minutes until browned, breaking it up with a spatula as it cooks.
- 2
Add 1 tsp of taco seasoning to the ground beef and stir to combine. Cook for 1 minute more.
- 3
Add 1/2 cup of black beans, 1/4 cup of corn kernels, and 1/4 cup of diced red bell pepper to the skillet. Stir to combine and cook for 2-3 minutes until heated through. Remove from heat.
- 4
Place a clean skillet over medium heat and lightly coat with cooking spray.
- 5
Place one tortilla in the skillet. Sprinkle half of the cheese (about 2.5 tbsp) evenly over the tortilla.
- 6
Spread the beef and bean mixture evenly over the cheese, then sprinkle the remaining cheese on top.
- 7
Place the second tortilla on top and press down gently.
- 8
Cook for 2-3 minutes until the bottom tortilla is golden brown, then carefully flip the quesadilla and cook for another 2-3 minutes until the other side is golden and the cheese is melted.
- 9
Transfer to a cutting board and let rest for 1 minute. Cut into quarters and serve with 2 tbsp of salsa and 2 tbsp of Greek yogurt on the side.
Nutrition Information (per serving)
712
57g
66g
25g
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