Turkey Cuisine

Black Bean and Corn Quesadillas Recipe – Turkey Special

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Black Bean and Corn Quesadillas Recipe – Turkey Special

Black Bean and Corn Quesadillas deliver a satisfying blend of melted cheese, hearty black beans, and sweet corn sandwiched between crispy tortillas. Ideal for a quick snack or a flavorful meatless meal, these quesadillas bring vibrant Tex-Mex flair in under 15 minutes.

  • Prep Time10 min
  • Cook Time30 min
  • Perform Time40 min
  • Total Time1 hr 20 min

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
  • 1 ½ cups shredded Monterey Jack cheese

How to Make Black Bean and Corn Quesadillas Recipe:

1

Heat olive oil in a large saucepan over medium heat. Cook and stir onion until softened, about 2 minutes. Add beans, corn, salsa, brown sugar, and red pepper flakes; mix well. Cook until heated through, about 3 minutes. Remove from heat.

2

In a large skillet over medium heat, melt about 1 1/2 teaspoons of butter. Place a tortilla in the skillet and sprinkle with 1/4 of the Monterey Jack cheese. Top with 1/4 of the bean mixture and another tortilla. Cook until the bottom is golden, then carefully flip and cook until the other side is golden. Repeat with remaining tortillas and filling.

3

Cook each quesadilla, turning once, until both tortillas are crisp and the cheese is melted, about 3 minutes per side. Cut each quesadilla into four wedges to serve.

4

Fresh huitlacoche is preferable, although it can also be found canned. Look for it at summer farmers’ markets, Mexican markets with fresh produce, or purchase it online.

Recipe Notes:

Use well-rinsed canned black beans and drained corn for a clean, fresh taste and to prevent soggy texture.

Preheat a non-stick skillet, then cook the bean–corn mixture briefly before assembling to ensure it’s heated through.

Add shredded Monterey Jack, cheddar, or a Mexican cheese blend for creamy meltiness.

For crispy edges, cook each quesadilla until golden before flipping—this ensures a perfectly crunchy outside and gooey inside.

Serve with salsa, sour cream, or guacamole to elevate the flavors and balance the richness.

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