Ingredients
Scale
- 4 large flour tortillas (10-inch)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen or canned sweet corn, drained
- 2 cups shredded Mexican blend cheese or Sharp Cheddar
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons vegetable oil or butter for frying
- Optional: Sliced jalapeños or diced red onion
Instructions
- Place the drained black beans in a medium mixing bowl. Use a fork to lightly mash about one-third of the beans; this helps the filling stay together inside the tortilla. Add the corn, cumin, chili powder, garlic powder, lime juice, and chopped cilantro. Stir everything together until the spices coat the beans and corn evenly. Taste the mixture and add a pinch of salt or pepper if desired.
- Lay your tortillas flat on a clean work surface. Sprinkle about 1/4 cup of cheese over one half of each tortilla. Spread a generous layer of the bean and corn mixture over the cheese. Top the mixture with another 1/4 cup of cheese—this “double cheese” layer acts as the glue for both sides. Fold the empty half of the tortilla over the filling to create a half-moon shape.
- Heat one tablespoon of oil or butter in a large non-stick skillet or griddle over medium heat. Once the pan is hot, place one or two quesadillas in the skillet. Cook for 3 to 4 minutes on the first side until the tortilla is golden brown and crispy. Carefully flip the quesadilla using a wide spatula and cook for another 2 to 3 minutes until the cheese is completely melted and the second side is toasted.
- Transfer the hot quesadillas to a cutting board and let them rest for one minute. This brief rest allows the cheese to set so the filling doesn’t slide out when you cut them. Use a pizza cutter or a sharp knife to slice each half-moon into three wedges. Serve immediately while hot and crispy with a side of salsa, sour cream, or guacamole.
- Cook Time: 25 minutes