Southwestern Black Bean and Corn Quesadilla
15min
15min
2
715
Chef's Note
For extra flavor, try toasting your cumin seeds in a dry pan before grinding them. This quick step enhances the aromatic qualities of the spice and adds depth to the quesadilla filling. You can also prepare the bean and corn mixture a day ahead to save time, just reheat slightly before assembling the quesadillas.
Tags
Ingredients
4 each large flour tortillas
1 can (15 oz), drained and rinsed black beans
1 cup (frozen or canned, drained) corn kernels
1 medium, diced red bell pepper
1/2 medium, finely diced red onion
1 small, seeded and minced jalapeño
2 cloves, minced garlic
1 1/2 cups, shredded Mexican-blend cheese
2 tablespoons, divided olive oil
1 juiced lime
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup, chopped fresh cilantro
1 medium, sliced avocado
1/2 cup Greek yogurt
1/2 cup salsa
Instructions
- 1
Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add 1/2 diced red onion and cook for 3-4 minutes until softened.
- 2
Add 2 minced garlic cloves and 1 minced jalapeño to the skillet and cook for 30 seconds until fragrant.
- 3
Add 1 cup corn kernels and 1 diced red bell pepper to the skillet. Cook for 3-4 minutes until vegetables begin to soften.
- 4
Add the drained and rinsed black beans, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine and cook for 2 minutes.
- 5
Remove from heat and stir in the juice of 1 lime and 1/4 cup chopped cilantro. Transfer the mixture to a bowl and let cool slightly.
- 6
Lay out the 4 flour tortillas on a clean work surface. Divide the bean mixture evenly among the tortillas, spreading it on half of each tortilla.
- 7
Sprinkle 1 1/2 cups of shredded Mexican-blend cheese evenly over the bean mixture on each tortilla.
- 8
Fold the empty half of each tortilla over the filling to create a half-moon shape.
- 9
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Cook the quesadillas one at a time for 2-3 minutes per side, until golden brown and crispy, and the cheese is melted.
- 10
Cut each quesadilla into wedges and serve with sliced avocado, Greek yogurt, and salsa on the side.
Nutrition Information (per serving)
715
45g
80g
24g
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