Black Bean and Sweet Corn Quesadillas

Crispy golden tortillas filled with seasoned black beans, sweet corn, and melted Monterey Jack cheese.

• Prep: 10 min
• Cook: 14 min
• Total: 24 min
• Servings: 7
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $2.68/serving

Dietary

• Vegetarian
• Pescatarian
• Nut-Free
• Egg-Free
• Low-Sugar
• Low-Cholesterol

Tags

• sauté
• budget-friendly
• kid-friendly
• crowd-pleaser
• quick

Ingredients

• 14 flour tortillas (8-inch)
• 2 can black beans (15 oz can, rinsed and drained)
• 1 can whole kernel corn (15 oz can, drained)
• 1 teaspoon ground cumin
• 0.5 teaspoon chili powder
• 0.5 teaspoon garlic powder
• 0.5 teaspoon salt
• 3 cup Monterey Jack cheese (shredded)
• 1 cup mild salsa
• 2 tablespoon olive oil

Instructions

1. In a medium bowl, lightly mash 1 cup of the black beans with a fork. Stir in the remaining black beans, whole kernel corn, ground cumin, chili powder, garlic powder, salt, and mild salsa until thoroughly combined.
2. Lay 7 flour tortillas flat. Evenly divide half of the Monterey Jack cheese across one half of each tortilla.
3. Spoon the seasoned bean and corn mixture over the cheese layer, then top with the remaining Monterey Jack cheese. Fold each tortilla in half over the filling to create half-moons (or repeat with remaining 7 tortillas for standard full quesadillas).
4. Heat 1/2 tablespoon olive oil in a large skillet over medium heat. Cook quesadillas in batches for 2 to 3 minutes per side until the tortillas are golden brown and the cheese is completely melted.
5. Transfer cooked quesadillas to a cutting board, let rest for 1 minute, and slice into wedges before packing or serving.

Notes

To pack for lunch, let wedges cool completely before wrapping in foil or parchment paper so they stay firm rather than steaming inside containers.

Nutrition (per serving)

• Calories: 599
• Protein: 24.9 g
• Carbohydrates: 71 g
• Fat: 18.9 g
• Fiber: 6.7 g
• Sodium: 1986 mg
• Saturated Fat: 10.9 g
• Sugar: 5.5 g
• Cholesterol: 43 mg