Black Bean and corn quesadillas are quick and delicious Mexican-inspired dishes that make for satisfying lunches or dinners. These quesadillas are filled with a savory mixture of black beans, sweet corn, bell pepper and gooey, melted cheese, all packed in between crispy, golden tortillas. The combination of flavor and texture creates delightful contrast that will have everyone coming back for more. Easy to customize with your favorite toppings or additional fillings, such as avocado or jalapeno, these quesadillas are perfect for feeding a crowd or a simple family meal. Serve them with a side of salsa, guacamole or sour cream for a complete and flavorful experience.
INGREDIENTS
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? 1 tablespoon olive oil
? 1 small onion, diced
? 1 red bell pepper, diced
? 2 cloves garlic, minced
? 1 can (15 ounces) black beans, drained and rinsed
? 1 cup corn kernels (fresh, frozen, or canned)
? 1 teaspoon ground cumin
? 1 teaspoon chili powder
? Salt and pepper, to taste
? 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
? 8 flour tortillas
? Cooking spray or additional olive oil for frying
? Optional toppings: sour cream, guacamole, salsa, chopped cilantro, lime wedges
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INSTRUCTIONS
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1. Saut¨¦ the vegetables: Heat olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper and saut¨¦ for about 5 minutes until
softened. Add the minced garlic and cook for another minute until fragrant.
2. Prepare the filling: Stir in the black beans, corn, ground cumin, chili powder, salt, and pepper. Cook for another 2-3 minutes, allowing the flavors
to meld. Remove from heat and set aside.
3. Assemble the quesadillas: Lay out four tortillas on a clean surface. Divide the cheese evenly among the tortillas, spreading it over one half of each
tortilla. Spoon the black bean and corn mixture over the cheese, then fold the other half of the tortilla over the filling to create a half-moon shape.
4. Cook the quesadillas: Wipe the skillet clean and return it to medium heat. Lightly spray with cooking spray or add a little olive oil. Place the assembled
quesadillas in the skillet, cooking them in batches if necessary. Cook for 3-4 minutes on each side, or until the tortillas are golden brown and the cheese
is melted.
5. Serve: Remove the quesadillas from the skillet and let them cool slightly. Cut each quesadilla into wedges and serve with your choice of toppings, such
as sour cream, guacamole, salsa, chopped cilantro, or lime wedges.
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Enjoy your black bean and corn quesadillas as flavorful and satisfying meals perfect for any occasion, offering a delicious blend of ingredients in every bite.
