Black Bean & Corn Quesadilla
Nutritional Information
A quick and satisfying vegetarian quesadilla filled with black beans, corn, and gooey cheese.
This recipe is originally for 2 servings. How many are you cooking for today?
- 2 large flour tortillas
- 1 cup shredded Mexican blend cheese
- 1/2 cup black beans, rinsed
- 1/2 cup corn kernels
- 1 tablespoon butter or oil
Melt half the butter in a large skillet over medium heat. Place one tortilla in the skillet.
Sprinkle half the cheese evenly over the tortilla. Top with black beans and corn, then sprinkle the remaining cheese.
Place the second tortilla on top. Cook for 3-4 minutes until the bottom is golden brown and crispy.
Carefully flip the quesadilla using a large spatula. Cook the other side for 3-4 minutes until crispy and the cheese is fully melted. Cut into wedges and serve with sour cream or salsa.
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