Black Bean and Corn Quesadillas
Cheese-filled quesadillas with buttery, crispy edges and overflowing with filling black bean and corn quesadillas are snacking perfection.
Servings: 1
Ingredients
- 1 teaspoon olive oil
- 2 tablespoons red or green bell pepper chopped very small
- 1 tablespoon yellow onion chopped very small
- 2 tablespoons corn, canned or fresh
- 2 tablespoons black beans
- 2 8-9" flour tortillas
- 1 teaspoon butter
- ⅔ cup shredded cheese cheddar, Monterey jack, or pepper jack
- 1 tablespoon fresh cilantro chopped
Instructions
- Warm the olive oil in a large non-stick skillet over medium-high heat. Add the peppers and onion. Saute for a couple of minutes, until barely tender. Add the corn and black beans. Stir to mix and transfer to a small bowl or plate.
- Return the empty skillet to medium-high heat. Lightly butter one side of each tortilla with about ½ a teaspoon of butter.
- Place the tortilla buttered side down in the hot pan. Sprinkle about half of the cheese over the tortilla. Spread the sauteed mixture over the cheese, add chicken if desired, and top with the remaining cheese. Sprinkle with cilantro and top with the second tortilla.
- When the cheese has begun to melt and the bottom tortilla is browning slightly, flip the quesadilla over to cook the other side. Continue to cook until the cheese has melted and both tortillas are crisp around the edges.
- Using a spatula, transfer the quesadilla to a cutting board and cut it into wedges while it is hot. Serve warm.
Nutrition
Calories: 590kcal | Carbohydrates: 53g | Protein: 28g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 70mg | Sodium: 1005mg | Potassium: 585mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1230IU | Vitamin C: 25mg | Calcium: 500mg | Iron: 4mg