Black Bean Corn Quesadilla
This black bean corn quesadilla is a delicious vegetarian quick meal that comes together in just 15 minutes with simple pantry staples. Creamy melted cheese combined with hearty black beans and sweet corn makes this quesadilla a satisfying fast meal everyone will love.
A hearty vegetarian black bean and corn quesadilla loaded with melted cheese in 15 minutes.
Nutrition per serving
Ingredients
base
filling
cooking
Instructions
Mix the Filling
In a bowl combine drained black beans and corn. Season with a pinch of cumin, garlic powder, salt, and pepper then stir together to evenly distribute the spices throughout the filling.
Build the Quesadilla
Lay one tortilla flat in a skillet over medium heat with a drizzle of olive oil. Spread half the cheese on one half, spoon the bean and corn mixture over the cheese, then top with remaining cheese. Fold the tortilla over.
Cook Until Crispy
Cook the folded quesadilla for 3 to 4 minutes per side pressing gently with a spatula until both sides are golden brown and crispy and the cheese inside is completely melted.
Slice and Serve
Transfer to a cutting board and let rest for one minute before cutting into wedges. Serve immediately with salsa and sour cream for dipping.
Substitutions
Common mistakes
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