Black Bean and Corn Quesadillas Recipe – Turkey Special
These black bean quesadillas are wonderfully cheesy with a hint of spice and sweetness. They’re a favorite of my vegetarian husband, who loves them every time. Feel free to customize by adding chicken or vegetables if you like. Don’t forget to serve with salsa and sour cream!
- 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:
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.
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.
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.
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.
