Black Bean and Corn Quesadillas

1 tsp olive oil
1 small clove garlic, minced
1/4 of a small onion, chopped
1/4 of a red or orange bell pepper, chopped
1 can black beans, drained and rinsed
1 heaping cup of frozen, thawed corn (or canned corn)
1/4 cup salsa
1 tsp brown sugar
1/2 tsp cumin
1/2 tsp chili powder
2 cups shredded cheese (monterrey jack, colby jack, or cheddar)
4 large tortillas
2 tsp butter
Sour cream, for serving

  1. Add olive oil to a large skillet over medium high heat. Add the onion and bell pepper and saute for 1-2 minutes. Add garlic and saute for 30 seconds. Add black beans, corn, salsa, brown sugar, cumin and chili powder and stir to combine. Reduce heat. Melt a teaspoon of butter In another large skillet. Place one tortilla in the skillet. Add a sprinkle of cheese, followed by a heaping scoop of the black beans and corn mixture and spread into an even layer. Top with another sprinkle of cheese. Add a tortilla on top and cook until the cheese is almost melted and the bottom tortilla is golden. Use a large spatula to carefully flip the tortilla to the other side. Cook until cheese is melted and bottom tortilla is golden brown. Serve with sour cream and salsa.

Original Recipes: Black Bean and Corn Quesadillas @

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