Corn and Black Bean Quesadillas

Corn and Black Bean Quesadillas

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Soups and starters


  • Olive oil: 1 tbsp
  • Onion, diced: 1 small
  • Corn kernals, fresh or frozen: 1 cup
  • Red bell pepper, finely chopped: 1
  • Scallions, chopped: 4
  • Jalapeno pepper, minced: 1
  • Garlic cloves, minced: 2
  • Chili powder: 1 tbsp
  • Ground cumin: 1 tsp
  • Salt: 1/2 tsp
  • Canned black beans, rinsed and drained: 1 cup
  • Flour tortillas: 8 (6-in)
  • Shredded cheddar cheese: 1 cup
  • Salsa, sour cream, cilantro: optional garnish

  1. Heat the oil in a large skillet over medium-high heat. Add the corn, onion, bell pepper, scallions, jalapeno, garlic, chili powder, cumin, and salt. Cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Remove from the heat; stir in the black beans.
  2. Turn the temperature on the upper and lower grill plate to 430ºF and preheat the grill.
  3. Evenly divide the corn mixture among 4 tortillas; top each with 1/4 cup of cheese. Top each with another tortilla to make 4 quesadillas.
  4. Using the grill in the closed position, place two of the quesadillas on the grill and cook, until lightly browned, about 5 minutes per side. Repeat with the remaining quesadillas. Transfer the quesadillas to a cutting board and cut into wedges. Serve with salsa, sour cream, and cilantro, if using.

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