Simple and easy, the perfect lunch or party appetizer! These Black Bean and Cheese Quesadillas are so simple and full of flavor. I seasoned my beans and corn then added them to the tortilla with cheese.
Start by draining and rinsing corn and black beans then place in a small mixing bowl. Season with cumin and mix.
Heat skillet over medium heat and ½ teaspoon of butter. Place a tortilla in the skillet and add ½ cup of shredded cheese along with a spoonful or two of your seasoned beans and corn. Fold in half and allow to cook for a few minutes before flipping.
Cook until cheese is melted then remove from the skillet. Repeat with the remaining tortillas.
Black Bean and Cheese Quesadillas Serving Options:I love serving these quesadillas topped with fresh diced cilantro and sour cream. Share in the comments your favorite thing to serve with them.Corn and Bean Options:For this recipe, I used both canned black beans and corn. If you want to use something else check out these tips.
Frozen corn: If you want to use frozen corn you will want to fully thaw it before using. Once thawed you can follow the remaining instructions.
Fresh corn: If you would like to use fresh corn you will need to cook until softened first. Once soft drain well and continue with the remaining instructions.
Dry beans: When using dry beans you would want these prepared before adding them to your quesadillas. Cook them according to the package instructions then continue with the remaining instructions.