Black Bean and Corn Power Quesadillas

Black Bean and Corn Power Quesadillas

Crispy tortillas filled with a flavorful mixture of black beans, corn, and cheese, served with a zesty avocado salsa for a quick and satisfying meal.

Dietary

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Ingredients

Instructions

  1. Prepare the avocado salsa: In a small bowl, combine 1 large diced avocado, 1/4 cup chopped fresh cilantro, and 1 tablespoon fresh lime juice. Season with a pinch of salt and pepper to taste. Set aside.
  2. Heat 1 tablespoon olive oil in a large skillet or non-stick pan over medium heat. Add 1/2 medium diced red onion and 1 small diced red bell pepper and cook until softened, about 5 minutes.
  3. Stir in 1 can black beans (rinsed and drained), 1 cup thawed frozen corn, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook for another 2-3 minutes, stirring to combine. Remove from heat.
  4. To assemble quesadillas: Lay out 4 flour tortillas. Sprinkle half of each tortilla with about 1/4 cup shredded Monterey Jack cheese, then a generous spoonful of the black bean and corn mixture, and top with another 1/4 cup of cheese. Fold the other half of the tortilla over to create a half-moon shape. Repeat for remaining tortillas.
  5. Heat the same skillet (or a separate pan) over medium heat. Cook quesadillas in batches for 3-4 minutes per side, or until golden brown and the cheese is melted and bubbly.
  6. Serve the quesadillas hot with the fresh avocado salsa on the side.

Notes

Feel free to add cooked shredded chicken or ground beef to the black bean and corn mixture for extra protein. A dollop of sour cream or a side of store-bought salsa would also be delicious.

Nutrition (per serving)