25 minServes 4lunchdinnervegetarianquick

Black Bean and Corn Quesadillas

Name: Black Bean and Corn Quesadillas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 can (15 oz) black beans, drained and rinsed; 1 cup corn kernels, thawed if frozen; 1/2 tsp ground cumin; 1/2 tsp chili powder; 1/4 tsp kosher salt; 2 cups shredded Monterey Jack or cheddar; 4 large flour tortillas (10 inch); 1 tbsp neutral oil; Salsa, sour cream, and avocado, to serve

Recipe by gingham

Crisp outside, melty inside, and made from the pantry. Easy to double for a hungry crowd.

Save to my recipes Sign in

Ingredients

1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels, thawed if frozen
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp kosher salt
2 cups shredded Monterey Jack or cheddar
4 large flour tortillas (10 inch)
1 tbsp neutral oil
Salsa, sour cream, and avocado, to serve

Method

Lightly mash the beans in a bowl with a fork, leaving some whole. Stir in the corn, cumin, chili powder, and salt.
Spread a quarter of the beans over half of each tortilla, top with the cheese, and fold the tortilla over.
Heat a little of the oil in a large skillet over medium heat. Cook two quesadillas at a time, pressing gently with a spatula, until golden and the cheese has melted, 2 to 3 minutes a side. Add more oil for the second batch.
Let them sit for a minute, then cut into wedges and serve with salsa, sour cream, and avocado.