Black Bean and Corn Quesadilla

Instructions

1. 1

   Prepare the Filling

   • Heat 1 tablespoon of vegetable oil in a large skillet or pan over medium heat.
   • Add the finely chopped red onion, green bell pepper, and minced jalapeño. Sauté for 4-5 minutes until the vegetables have softened and the onion is translucent.
   • Add the rinsed black beans, corn, chili powder, ground cumin, salt, and black pepper to the skillet. Stir well to combine.
   • Cook for an additional 3-4 minutes, stirring occasionally, until the mixture is heated through and fragrant.
   • Remove the skillet from the heat. Stir in the fresh lime juice and chopped cilantro. Set the filling aside.
2. 2

   Assemble the Quesadillas

   • Place a flour tortilla on a clean, flat surface.
   • Sprinkle approximately 1/4 cup of the shredded Mexican cheese blend over one half of the tortilla, leaving a small border around the edge.
   • Spoon about 1/4 of the black bean and corn mixture evenly over the cheese.
   • Top the filling with another 1/4 cup of cheese.
   • Fold the empty half of the tortilla over the filling, pressing down gently to create a half-moon shape.
3. 3

   Cook the Quesadillas

   • Wipe the skillet clean or use a new one. Heat 1/2 tablespoon of oil over medium heat.
   • Carefully place one assembled quesadilla in the hot skillet.
   • Cook for 2-3 minutes on the first side, until the bottom is golden brown and crispy.
   • Flip the quesadilla carefully with a spatula and cook for another 2-3 minutes on the other side, until golden and the cheese is completely melted.
   • Remove the cooked quesadilla from the skillet and place it on a cutting board.
4. 4

   Serve

   • Repeat the cooking process for the remaining three quesadillas, adding more oil to the skillet as needed.
   • Let the quesadillas rest for a minute before cutting each one into 2 or 3 wedges.
   • Serve immediately with your favorite toppings such as sour cream, salsa, guacamole, or pico de gallo.