Mexican-American · quesadilla
Black Bean and Corn Quesadillas
Crisp quesadillas pack black beans, peppers, corn, and melted cheddar with salsa and guacamole alongside.
Total time20 min
Hands-on18 min
Cleanuplow
Serves4
Cook
Make dinner
- 01
Mash half the black beans with half the salsa and cumin. Stir in the remaining beans, corn, and bell pepper.
- 02
Spread the filling over four tortillas and top with cheddar and the remaining tortillas.
- 03
Brush a skillet lightly with oil. Cook each quesadilla over medium heat until crisp and melted, 2 to 3 minutes per side.
- 04
Cut into wedges and serve with remaining salsa and guacamole.
Make it work
Useful swaps
- Use corn tortillas and make smaller folded quesadillas for a gluten-free version.
- Use dairy-free shreds to make the meal vegan.
Why this is a good weeknight call
It keeps the cleanup to one main pan. The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
