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Mexican

Black Bean and Corn Quesadillas

Black beans and corn mash lightly with cumin and cheese, then toast inside tortillas until the outside is spotted and the center melts.

Prep
10 min
Cook
12 min
Total
22 min
Servings
4
Difficulty
Easy
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Toasted black bean and corn quesadillas cut into wedges

Photo: sonyanews (CC BY). Source

Why you’ll love it

  • Beans are the filling, so you need less cheese.
  • A dry skillet crisps the tortilla.
  • Corn adds sweetness.
  • Two quesadillas feed four if you cut them.

Ingredients

Servings4

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Mash the beans with the corn, cumin, and salt, leaving some beans whole.

  2. 2

    Spread the mixture and cheese on half of each tortilla. Fold.

  3. 3

    Heat a lightly oiled skillet over medium.

  4. 4

    Cook each quesadilla 2 to 3 minutes per side, until golden and the cheese melts.

  5. 5

    Cut into wedges and serve with salsa.

Pro tips

  • Do not fill them so full they leak.
  • Medium heat browns the tortilla before the beans scorch.
  • A lid for the last minute melts stubborn cheese.

Easy substitutions

Cheddar
Pepper jack
Corn
Diced bell pepper
Flour tortillas
Corn tortillas, cooked gently

Storage and reheating

Storage

Refrigerate up to 3 days.

Reheating

Re-crisp in a dry skillet. The microwave makes them soft.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
390
Protein
16 g
Carbs
46 g
Fat
16 g
Fiber
8 g

Budget friendly · Stovetop · Vegetarian

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  • A heavy 12-inch skillet

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    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

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  • Dry cups and a liquid cup

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  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients