Crispy Black Bean Quesadillas

Name: Crispy Black Bean Quesadillas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 yellow onion (small, finely chopped); 2 clove garlic (minced); 2 can black beans (15 ounce, rinsed and drained); 1 cup frozen corn (thawed); 1 teaspoon chili powder; 0.5 teaspoon cumin; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 16 flour tortillas (8-inch); 2 cup Monterey Jack cheese (shredded); 2 avocados (large); 1 lime (juiced); 0.25 cup fresh cilantro (chopped); 0.5 cup sour cream

Golden, cheesy quesadillas filled with savory black beans and corn, served with fresh guacamole and a dollop of sour cream for a delightful and simple meal.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 8
Cuisine: Mexican
Difficulty: Easy
Cost: $1.93/serving

Dietary

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

Ingredients

1 tablespoon olive oil
1 yellow onion (small, finely chopped)
2 clove garlic (minced)
2 can black beans (15 ounce, rinsed and drained)
1 cup frozen corn (thawed)
1 teaspoon chili powder
0.5 teaspoon cumin
0.5 teaspoon salt
0.25 teaspoon black pepper
16 flour tortillas (8-inch)
2 cup Monterey Jack cheese (shredded)
2 avocados (large)
1 lime (juiced)
0.25 cup fresh cilantro (chopped)
0.5 cup sour cream

Instructions

To make the black bean filling: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the finely chopped small yellow onion and cook until softened, about 3-5 minutes. Add the minced garlic and cook for 1 minute more.
Stir in the 2 (15 ounce) cans rinsed black beans, 1 cup thawed frozen corn, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 5-7 minutes, mashing some of the beans with the back of a spoon, until the mixture is heated through and slightly thickened. Remove from heat.
To make guacamole (optional): In a small bowl, mash the 2 large avocados. Stir in the juice from 1 lime and a tablespoon or two of chopped fresh cilantro. Season with salt to taste.
To assemble quesadillas: Heat a large non-stick skillet or griddle over medium heat. Place one (8-inch) flour tortilla in the skillet. Sprinkle with about 1/4 cup shredded Monterey Jack cheese, then spoon about 1/4 cup of the black bean mixture over half of the tortilla. Top with another sprinkle of cheese. Fold the tortilla over and cook for 2-4 minutes per side, until golden brown and the cheese is melted and bubbly.
Repeat with remaining tortillas, cheese, and filling. Keep cooked quesadillas warm in a low oven while you finish.
Serve the crispy black bean quesadillas hot with guacamole, sour cream, and extra fresh cilantro for topping, if desired.

Notes

For faster prep, use pre-shredded cheese. The black bean filling can be made ahead and stored in the refrigerator for up to 3 days. Simply reheat before assembling quesadillas.

Nutrition (per serving)

Calories: 480
Protein: 24.5 g
Carbohydrates: 54.5 g
Fat: 19 g
Fiber: 10.5 g
Sodium: 820 mg
Saturated Fat: 8 g
Sugar: 5 g
Cholesterol: 30 mg