Black Bean Quesadillas

Name: Black Bean Quesadillas
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 5 servings
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 0.5 yellow onion (diced); 1 bell pepper (any color, diced); 2 clove garlic (minced); 1 teaspoon ground cumin; 0.5 teaspoon chili powder; 0.25 teaspoon salt; 0.25 teaspoon black pepper; 1 can black beans (15 ounces, rinsed and drained); 1 cup frozen corn (thawed); 8 flour tortillas (large); 1.5 cup shredded cheese (Monterey Jack or cheddar); 1 Roma tomato (diced); 0.25 cup fresh cilantro (chopped)

Crispy flour tortillas filled with savory black beans, corn, and melted cheese, served with a fresh and zesty salsa.

Prep: 15 min
Cook: 10 min
Total: 25 min
Servings: 5
Cuisine: Mexican
Difficulty: Easy
Cost: $2.23/serving

Dietary

Vegetarian
Nut-Free
Soy-Free
Egg-Free
Pescatarian
Low-Sugar
High-Fiber

Ingredients

1 tablespoon olive oil
0.5 yellow onion (diced)
1 bell pepper (any color, diced)
2 clove garlic (minced)
1 teaspoon ground cumin
0.5 teaspoon chili powder
0.25 teaspoon salt
0.25 teaspoon black pepper
1 can black beans (15 ounces, rinsed and drained)
1 cup frozen corn (thawed)
8 flour tortillas (large)
1.5 cup shredded cheese (Monterey Jack or cheddar)
1 Roma tomato (diced)
0.25 cup fresh cilantro (chopped)

Instructions

Heat 1 tablespoon olive oil in a large non-stick skillet over medium heat. Add diced yellow onion and bell pepper; cook for 3-4 minutes until softened.
Stir in minced garlic, ground cumin, chili powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 1 minute until fragrant.
Add rinsed and drained black beans and frozen corn; cook for 3-4 minutes, stirring occasionally, until heated through. Remove from heat.
Wipe out the skillet. Place a large flour tortilla in the dry skillet over medium heat. Sprinkle 1/4 cup shredded cheese evenly over one half of the tortilla, then spoon 1/2 cup of the black bean mixture onto the cheese.
Fold the other half of the tortilla over the filling. Cook for 2-3 minutes per side, until golden brown and the cheese is melted. Repeat with remaining tortillas and filling.
While quesadillas cook, prepare a quick salsa: in a small bowl, combine diced Roma tomato and chopped fresh cilantro. Serve the quesadillas hot with the fresh salsa.

Notes

Leftovers are great reheated in a toaster oven for crispiness.

Nutrition (per serving)

Calories: 420
Protein: 18.5 g
Carbohydrates: 48.2 g
Fat: 19.3 g
Fiber: 8.7 g
Sodium: 780 mg
Saturated Fat: 8.1 g
Sugar: 3.4 g
Cholesterol: 38 mg