Black Bean Quesadillas with Side Salad

Crispy flour tortillas filled with savory black beans, corn, and cheese, served with fresh salsa and a simple green salad.

• Prep: 10 min
• Cook: 10 min
• Total: 20 min
• Servings: 4
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $2.46/serving

Dietary

• Vegetarian
• Nut-Free
• Egg-Free
• Pescatarian
• Low-Sugar
• High-Protein
• High-Fiber

Tags

• quick
• one-pot
• comfort food
• savory

Ingredients

• 1 tablespoon olive oil
• 0.5 cup yellow onion (diced)
• 1 clove garlic (minced)
• 15 ounce black beans (rinsed and drained)
• 0.5 cup frozen corn (thawed)
• 1 teaspoon chili powder
• 0.5 teaspoon ground cumin
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper
• 8 flour tortillas (large)
• 1.5 cup Monterey Jack cheese (shredded)
• 1 cup mixed greens
• 2 tablespoon Italian dressing
• 0.5 cup fresh salsa

Instructions

1. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the diced yellow onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
2. Stir in the rinsed black beans, thawed frozen corn, chili powder, ground cumin, salt, and black pepper. Cook for 3-4 minutes, mashing some of the beans with a fork to create a slightly chunky mixture. Remove from heat.
3. Wipe out the skillet. Lay one large flour tortilla flat. Sprinkle 1/4 cup shredded Monterey Jack cheese evenly over one half of the tortilla, then spread 1/4 of the black bean mixture over the cheese. Top with another 1/4 cup shredded Monterey Jack cheese.
4. Fold the empty half of the tortilla over the filling to create a crescent shape. Repeat with remaining tortillas and filling.
5. Heat the skillet over medium heat (no need for more oil). Cook each quesadilla for 2-3 minutes per side, or until golden brown and the cheese is melted and bubbly. You may need to do this in batches.
6. While quesadillas cook, combine the bagged mixed greens with Italian dressing to make a simple side salad.
7. Slice each quesadilla in half and serve immediately with fresh salsa and the quick side salad.

Notes

For extra spice, add a pinch of cayenne pepper to the bean mixture. Leftovers can be reheated in a dry skillet for best crispiness.

Nutrition (per serving)

• Calories: 480
• Protein: 22 g
• Carbohydrates: 54 g
• Fat: 20 g
• Fiber: 10 g
• Sodium: 950 mg
• Saturated Fat: 9 g
• Sugar: 4 g
• Cholesterol: 40 mg