Black bean and corn quesadillas are a useful answer to the question of what to make when dinner needs to be quick and easy to customize. Mash a few beans so the filling holds together, season the rest, then cook the folded tortillas until crisp. This recipe makes eight wedges, enough for four servings, in about 25 minutes.
Serves: 4
Prep: 10 minutes
Cook: 15 minutes
Ingredients
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels, thawed if frozen
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 tablespoon lime juice
- 2 tablespoons chopped cilantro, optional
- 2 cups shredded Monterey Jack or cheddar
- 4 large flour tortillas
- 1 tablespoon neutral oil, as needed for the pan
- Salsa, plain yogurt, or avocado, to serve
Method
- Put the beans in a bowl and mash about one third with a fork. Stir in the corn, cumin, chili powder, lime juice, and cilantro.
- Lay out the tortillas. Sprinkle cheese over one half of each, add a quarter of the bean mixture, then fold the tortilla over the filling.
- Warm a large skillet over medium heat and brush it lightly with oil. Cook one or two quesadillas at a time, depending on the pan size.
- Cook for 2 to 3 minutes per side, pressing gently with a spatula, until the tortilla is golden and the cheese has melted.
- Let each quesadilla rest briefly before cutting into wedges. Serve with toppings on the side.
Variations
Use a little smoked paprika in place of chili powder for a gentler flavor. Add finely diced bell pepper to the filling, or leave cilantro out and offer it at the table. For a smaller appetite, make the same filling in small tortillas.
Storage and reheating
Store extra filling separately so the tortillas do not soften. The meal-planning guide for picky eaters has more ideas for a shared base with flexible toppings, and the grocery list for a budget can help keep repeat staples visible. Put quesadillas on the Lucru Home meal planner for an easy night in your weekly plan.
