Description
A quick, easy, and flavorful quesadilla loaded with gooey cheese, seasoned black beans, and crispy tortillas. Perfect for weeknights!
Ingredients
(Serves 4)
- 4 large flour tortillas (whole wheat or regular)
- 1 ½ cups shredded sharp cheddar cheese (or Monterey Jack)
- 1 cup canned black beans, rinsed and drained
- ½ cup sweet corn (fresh or frozen)
- ½ small red onion, finely chopped
- 1 small jalapeño, finely diced (optional, for a little kick)
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- 1 tablespoon olive oil (or butter for extra crispiness)
- ½ cup chopped fresh cilantro
- Juice of 1 lime
- Salt and black pepper to taste
Instructions
-
Prep the filling:
In a bowl, mix the black beans, corn, red onion, jalapeño, cumin, smoked paprika, garlic powder, and a squeeze of lime juice. Season with salt and pepper. Mash about half the beans with a fork for better texture. -
Assemble the quesadillas:
Lay out the tortillas and sprinkle half of each tortilla with a generous amount of shredded cheese. Spoon some of the bean mixture over the cheese, then top with more cheese. Fold the tortilla in half, pressing gently. -
Cook to crispy perfection:
Heat a large skillet over medium heat and brush with olive oil or melt a little butter. Place a quesadilla in the pan and cook for about 2-3 minutes per side, until golden brown and crispy. Repeat for all quesadillas. -
Serve hot:
Slice into wedges and serve with salsa, sour cream, guacamole, or fresh pico de gallo.
Notes
Customize with your favorite add-ins like chicken, mushrooms, or extra spice!
Nutrition
- Serving Size: 1 quesadilla
- Calories: ~350
- Sugar: 2g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 25mg