Black Bean and Cheese Quesadillas
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.
Ingredients
- 4 flour tortillas
- 1 cup corn (canned)
- 15 oz black beans
- ½ teaspoon cumin
- 2 cups colby jack cheese (shredded)
- 2 teaspoons butter
Instructions
- 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.
Notes
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.
Nutrition
Calories: 546kcalCarbohydrates: 50gProtein: 28gFat: 26gSaturated Fat: 15gCholesterol: 68mgSodium: 624mgPotassium: 591mgFiber: 10gSugar: 3gVitamin A: 820IUVitamin C: 2.1mgCalcium: 513mgIron: 4.1mg
Tried this recipe?Let us know how it was!