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Southwest Black Bean and Corn Quesadillas

Southwest Black Bean and Corn Quesadillas

Lunch
Prep Time
15min
Cook Time
15min
Servings
2
Calories
520
Chef's Note

For extra flavor, try toasting your cumin seeds in a dry pan before grinding them. This simple step enhances the aromatic qualities of the spice and adds depth to your quesadillas. You can also prepare the filling a day ahead and refrigerate it to allow the flavors to meld together even more.

Tags
vegetarian
Mexican
quick
beans
cheese
lunch
weekday
condiments
corn
Ingredients

  • 4 each flour tortillas (8-inch)

  • 1 can (15 oz), drained and rinsed black beans

  • 1 cup (fresh or frozen, thawed) corn kernels

  • 1/2 medium, diced red bell pepper

  • 1/4 cup, finely diced red onion

  • 1 small, seeded and minced jalapeño

  • 2 tablespoons, chopped fresh cilantro

  • 1 cup shredded Mexican cheese blend

  • 2 tablespoons olive oil

  • 1 tablespoon lime juice

  • 1 teaspoon ground cumin

  • 1/2 teaspoon chili powder

  • 1/4 teaspoon garlic powder

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/4 cup salsa

  • 1/4 cup sour cream

  • 1/4 cup guacamole

  • to taste hot sauce

Instructions
  • 1

    In a medium bowl, combine 1 can of drained and rinsed black beans, 1 cup of corn kernels, 1/2 diced red bell pepper, 1/4 cup diced red onion, and 1 minced jalapeño.

  • 2

    Add 2 tablespoons of chopped cilantro, 1 tablespoon of lime juice, 1 teaspoon of ground cumin, 1/2 teaspoon of chili powder, 1/4 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the bowl. Mix well to combine all ingredients.

  • 3

    Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.

  • 4

    Place one tortilla in the skillet and sprinkle 1/4 cup of shredded Mexican cheese blend evenly over half of the tortilla.

  • 5

    Spoon approximately 1/2 cup of the black bean and corn mixture over the cheese.

  • 6

    Fold the empty half of the tortilla over the filling to create a half-moon shape. Press down gently with a spatula.

  • 7

    Cook for 2-3 minutes until the bottom is golden brown, then carefully flip and cook for another 2-3 minutes until the other side is golden and the cheese is melted.

  • 8

    Remove from the skillet and repeat the process with the remaining tortillas, cheese, and filling, adding more olive oil to the skillet as needed.

  • 9

    Cut each quesadilla into wedges and serve hot with salsa, sour cream, guacamole, and hot sauce on the side as condiments.

Nutrition Information (per serving)
520
Calories
18g
Protein
58g
Carbs
25g
Fat
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