Description
Crispy, golden quesadillas filled with black beans, corn, peppers, onion, warm spices, fresh cilantro, lime, and melted cheese. A quick vegetarian skillet meal that is hearty, colorful, and ready in 25 minutes.
Ingredients
Scale
- 1 can black beans, 15 ounces, drained and rinsed
- 3/4 cup corn kernels, fresh, frozen, or canned
- 1/2 cup red bell pepper, finely diced
- 1/4 cup red onion, finely diced
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- 4 large flour tortillas, 10 inch size
- 2 teaspoons olive oil, divided
Instructions
- Place a large skillet over medium heat and let it warm for 2 minutes.
- In a mixing bowl, stir together the black beans, corn, red bell pepper, red onion, cheddar cheese, Monterey Jack cheese, cumin, chili powder, garlic powder, salt, black pepper, cilantro, and lime juice.
- Lightly mash a few beans with the back of a spoon so the filling holds together.
- Brush the skillet with 1/2 teaspoon olive oil.
- Place one tortilla on a clean surface and spread one quarter of the filling over half of it.
- Fold the tortilla over the filling and press gently. Repeat with the remaining tortillas and filling.
- Cook each folded tortilla for 2 to 3 minutes per side, adding a little more oil as needed between batches.
- Transfer the cooked quesadillas to a cutting board and let them rest for 1 minute.
- Slice into wedges and serve warm with salsa, sour cream, guacamole, or lime wedges.
Notes
- Drain the beans very well to keep the tortillas crisp.
- Do not overfill the tortillas, since a thinner layer cooks more evenly.
- Use medium heat so the cheese melts before the tortilla gets too dark.
- Reheat leftovers in a skillet or air fryer for the best texture.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 430
- Sugar: 4g
- Sodium: 760mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 9g
- Protein: 18g
- Cholesterol: 35mg
Keywords: black bean quesadillas, vegetarian quesadillas, easy quesadilla recipe, bean and cheese quesadillas, Tex-Mex dinner