Mexican Black Bean and Corn Quesadillas

Mexican Black Bean and Corn Quesadillas

VegetarianMexicanLunchQuickEasyFamily-Friendly
⏱️ 15m PREP
🔥 20m COOK
👥 4 SERVINGS
⚡ 350 CAL/SERV
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Overview

A delicious and easy-to-make Mexican-inspired dish, these quesadillas are packed with black beans, corn, and melted cheese, perfect for a quick meal.

Macronutrients per serving

67
grams
Protein
12.0g 18%
Fat
15.0g 22%
Carbs
40.0g 60%

Rich in nutrients

☀️ Vitamin C
25% DV
Supports immune function
🔺 Calcium
20% DV
Essential for bone health
🔺 Iron
15% DV
Important for blood production
🌾 Fiber
32% DV
Aids in digestion
☀️ Vitamin A
10% DV
Supports vision and immunity

Ingredients

Main Ingredients

  • 1 cup black beans canned, drained and rinsed
  • 1 cup corn kernels fresh or frozen
  • 1 cup shredded cheddar cheese
  • 8 small flour tortillas
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 pinch salt
  • 1 pinch black pepper

Optional Toppings

  • 1/4 cup sour cream
  • 1/4 cup salsa
  • 1/4 cup fresh cilantro chopped

Instructions

  1. 1 In a large bowl, combine the black beans, corn, cumin, chili powder, salt, and black pepper. Mix until well combined.
  2. 2 Lay out 4 tortillas on a clean surface. Evenly distribute the black bean and corn mixture over each tortilla.
  3. 3 Sprinkle shredded cheese over the bean and corn mixture, then top with the remaining tortillas to form quesadillas.
  4. 4 Heat a large skillet over medium heat and add a portion of the olive oil.
  5. 5 Place one quesadilla in the skillet and cook for about 3-4 minutes on each side, until the tortilla is golden brown and the cheese is melted. Repeat with the remaining quesadillas.
  6. 6 Remove from the skillet and let cool slightly. Cut each quesadilla into wedges.
  7. 7 Serve with optional toppings such as sour cream, salsa, and fresh cilantro.

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