Cheesy Black Bean Quesadillas

Spicy & Sweet!


Monterey Jack Cheese 1 1/2 cups, divided
Butter 2 tablespoons, divided
Flour Tortillas 8 (8 inch)
Red Pepper Flakes 1/4 teaspoon
Salsa 1/4 cup
Olive oil 2 teaspoons
Onion 3 tablespoons, finely chopped
Black Beans 1 Can 15.5 oz, drained
Brown Sugar 1 tablespoon
Whole kernel corn 1 Can 10oz, drained

10 minutes to prepare, 30 minutes to cook, ready in 40 minutes

This corn and black bean quesadilla recipe is spicy, sweet, cheesy, and savory all at once. Easy to serve and simple to whip up, it makes for a great dinner option with sides, appetizer, lunch, and is great for leftovers! Top with sour cream and guac as desired.

Step 1: In a large pan using medium heat settings start to heat your oil

Step 2: Mix in chopped onions till soft, then mix in beans, corn, sugar, salsa, and pepper flakes

Step 3: Mix in olive oil, garlic, tomatoes, feta, and parmesan cheese, stirring gently

Step 4: For about 3-4 minutes depending on your settings, cook all of the ingredients until cooked through evenly

Step 5: Using a large skillet and medium heat, melt 2 teaspoons of butter and place one tortilla in the skillet and sprinkle with cheese and top with bean mixture

Step 6: Put your other tortilla on top and cook through until it reaches a golden brown, flip and cook on other side (repeat with remaining tortillas and filling until your batch is complete)

This is a dish that’s not only incredibly tasty and savory, but combines cheeses, spice, and a subtle hint of sweetness. Crispy, delicious, and you’ll have plenty to save for leftovers that the whole family will love!

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