Easy Mexican Bean Quesadillas
10min
15min
5
420
Chef's Note
For extra flavor, you can add a sprinkle of cumin to the bean mixture. If you're short on time, you can cook multiple quesadillas at once using a large griddle. These quesadillas also freeze well - just let them cool completely, wrap individually in foil, and freeze for up to 1 month.
Tags
Ingredients
10 large flour tortillas
1 15-oz can canned black beans
1 15-oz can canned corn
2 cups shredded Mexican cheese blend
2 tablespoons taco seasoning
2 tablespoons vegetable oil
1/2 cup sour cream
1/2 cup salsa
3 stalks green onions
Instructions
- 1
Drain and rinse 1 can of black beans and 1 can of corn.
- 2
In a medium bowl, mix the beans and corn with 2 tablespoons of taco seasoning.
- 3
Thinly slice 3 green onions and set aside for garnish.
- 4
Lay out 5 tortillas on a clean work surface. Spread the bean and corn mixture evenly over each tortilla.
- 5
Sprinkle about 3 tablespoons of shredded cheese over each tortilla with the bean mixture.
- 6
Top each with another tortilla to create a sandwich.
- 7
Heat a large skillet over medium heat and add 1 teaspoon of vegetable oil.
- 8
Cook each quesadilla for about 2-3 minutes per side until golden brown and the cheese is melted.
- 9
Cut each quesadilla into quarters and serve with sour cream and salsa on the side.
- 10
Garnish with sliced green onions.
Nutrition Information (per serving)
420
15g
48g
18g
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