Black Bean Quesadillas with Corn
Black Bean Quesadillas with Corn are the perfect summer quesadillas filled with orange bell peppers, jalapeno, cilantro, tomatoes, cheese, and spices.
Servings: 10 quesadillas
Equipment
Ingredients
for the veggie mix
- 15 ounces black beans rinsed & drained
- 1 orange bell pepper chopped
- 3/4 cup red onions
- 1 cup frozen corn rinsed & drained
- 1/3 cup tomatoes squeeze out liquid, chopped
- 2 jalapeños finely chopped
- 1/2 cup fresh cilantro
- 2 cups shredded Mexican cheese
- 3 tbsp Taco seasoning I like Trader Joe's
- 1/3 tsp salt
for each quesadilla (makes 10 quesadillas)
- 1 whole wheat tortilla
- 1/2 cups shredded Mexican cheese 1/4 cup each time
- 1/2 cup veggie mix
Instructions
Make the Black Bean Corn Mix
- Add rinsed & drained black beans to a large bowl.
- Add orange bell peppers, and red onions, and rinsed & drained frozen corn.
- Now add tomatoes, jalapenos, fresh cilantro, salt, and taco seasoning.
- Finally add 2 cups of shredded Mexican cheese.
- Mix well.
Make the Black Bean and Corn Quesadillas
- Heat up a castiron skillet on low-medium until hot. Add a teaspoon of avocado oil to the skillet and spread. Place tortilla on the skillet for a minute and flip.
- Add a 1/4 cup of shredded Mexican cheese to half the quesadilla.
- Now add 1/2 cup of the black bean corn mixture followed by another 1/4 cup of shredded Mexican cheese.
- Fold the quesadilla over like so. Press down.
- Cover with a lid and cook one side for 3-5 minutes on low-medium heat. A cast-iron skillet gets very hot so be careful.
- Flip. Add a little oil on top. This helps get the quesadilla crispy. Flip and cook on the other side again until the cheese has melted.
- Allow your quesadilla to cook for a few minutes, then slice in half.
Nutrition
Calories: 497kcal | Carbohydrates: 40g | Protein: 27g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 74mg | Sodium: 903mg | Potassium: 332mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1089IU | Vitamin C: 22mg | Calcium: 616mg | Iron: 3mg