A fast, tasty quesadilla packed with black beans, corn, and melted cheese for a satisfying meal.
# What You'll Need:
→ Vegetables & Beans
01 - 1 cup canned black beans, drained and rinsed
02 - 1 cup canned or frozen corn kernels, thawed if frozen
03 - 1 small red bell pepper, diced
04 - 2 green onions, finely sliced
05 - 1 small jalapeño, seeded and minced (optional)
→ Dairy
06 - 1 1/2 cups shredded cheddar cheese or Monterey Jack
→ Spices & Seasonings
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon chili powder
09 - Salt and pepper to taste
→ Other
10 - 4 large flour tortillas (8–10 inches)
11 - 2 tablespoons olive oil or melted butter
# Directions:
01 - In a medium bowl, thoroughly mix black beans, corn, diced red bell pepper, sliced green onions, minced jalapeño (if using), ground cumin, chili powder, salt, and pepper.
02 - Warm 1/2 tablespoon of olive oil in a large nonstick skillet over medium heat.
03 - Place one tortilla flat in the skillet, sprinkle one-quarter of the cheese over half the tortilla, then layer one-quarter of the bean and corn mixture on top. Fold the tortilla in half to create a half-moon shape.
04 - Cook each side for 2 to 3 minutes until golden brown and cheese is fully melted. Repeat the process with the remaining tortillas and filling, adding additional oil as needed.
05 - Slice quesadillas into wedges and serve immediately, optionally accompanied by salsa, guacamole, or sour cream.
