Black Bean and Corn Quesadillas are the perfect fusion of hearty and vibrant flavors, offering a delightful balance of savory, smoky, and slightly sweet tastes. Each bite is a satisfying combination of tender black beans and juicy corn wrapped in a crispy, golden tortilla, making for a satisfying meal that’s both filling and flavorful. The melt-in-your-mouth cheese complements the earthy beans and the subtle sweetness of the corn, creating an irresistible texture and taste. Whether you’re looking for a quick weeknight dinner or a fun, shareable appetizer, these quesadillas are sure to please, offering a delicious and hearty option that’s perfect for any occasion. They strike a beautiful balance between comfort food and light, wholesome ingredients, making them a crowd favorite for all kinds of gatherings.
Black Bean And Corn Quesadillas
Ingredients
- 2 teaspoons olive oil
- 3 tablespoons finely chopped onion
- 1 (15.5 ounce) can black beans, drained and rinsed
- 1 (10 ounce) can whole kernel corn, drained
- ¼ cup salsa
- 1 tablespoon brown sugar
- ¼ teaspoon red pepper flakes
- 2 tablespoons butter, or as needed
- 8 (8 inch) flour tortillas
- 1½ cups shredded Monterey Jack cheese
Instructions
- Heat olive oil in a large saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until softened, about 2 minutes. Stir in the black beans and corn, followed by the salsa, brown sugar, and red pepper flakes. Mix everything together and cook for another 3 minutes until fully heated. Remove the pan from the heat.
- Melt 1 ½ teaspoons of butter in a large skillet over medium heat. Place a tortilla in the skillet and sprinkle with a quarter of the shredded Monterey Jack cheese. Add a quarter of the bean mixture on top, then cover with another tortilla. Cook until the bottom tortilla turns golden, then flip carefully to brown the other side. Repeat this process with the remaining tortillas and filling.
