Black Bean and Charred Corn Quesadillas

black bean corn quesadilla



This is one of my favourite pantry meals. When I haven’t thought about dinner all day, I can almost always throw these together from ingredients I have around for a quick meal (15 minutes quick!). If you happen to have some left-over cooked chicken, it would be great in these as well.

Using whole wheat tortillas and limiting the cheese and sour cream, this is also a pretty healthy and filling meal. Great for lunch or with a salad, for dinner.

black bean corn quesadilla

You’ll want to be sure to put cheese one both sides of the bean and corn filling. When it melts, it will hold the filling and help to keep it from falling out. Use whatever cheese you like or have on hand. You really don’t need a lot, as the filling is tasty all on it’s own. I use just enough to hold the filling in place.

Quick, easy and tasty. No reason not to try it, really!

Black Bean and Charred Corn Quesadillas

black bean corn quesadillaSummary: Be sure to put cheese on both the top and bottom, to help keep the corn and bean filling in place. If you feel the need for some meat, some cooked chicken would be nice in these, as well.

Ingredients

  • 1/4 cup finely diced red or yellow onion
  • 2-3 Tbsp. finely diced jalapeno pepper
  • 1 1/2 cups frozen or fresh corn (if using frozen, thaw)
  • 1 15-oz can black beans, drained and rinsed
  • 1/4 – 1/2 tsp. cumin (to taste, start with less and add more as you like)
  • Juice of 1/2 lime, if you’ve got one (optional)
  • 2 cups grated cheese (cheddar, Monteray jack, Mexican blend)
  • Eight 8 or 10-inch whole wheat tortillas
  • For serving:
  • Salsa
  • Sour Cream
  • Cilantro, chopped

Instructions

  1. Heat a large, non-stick skillet over medium-high heat. Add the onion, jalapeno, beans and corn. Cook, stirring regularly, until the corn starts to brown (You may need to bump the heat up briefly at the end to get some browning). Add the cumin and lime juice (if using) and cook, stirring, a few more seconds. Remove to a bowl and set aside.
  2. Wipe out your non-stick skillet and heat over medium heat. Place one tortilla in pan. Sprinkle with a bit of grated cheese. Top with a layer of the bean/corn mixture. Top with a bit more grated cheese and another tortilla. Cook until bottom of tortilla browns lightly, then flip over and cook the other side.
  3. Remove to a cutting board. Using a pizza cutter or sharp knife, cut into 8 triangles. Serve with sour cream and salsa and a sprinkling of cilantro.

Prep time: 5 min | Cook time: 10 min | Total time: 15 min

Number of servings (yield): 4

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