• Black Bean Corn Quesadillas plated and ready to serve, showing can (15 oz) black beans, cup frozen corn, and small red bell pepper.
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Black Bean Corn Quesadillas

Black Bean Corn Quesadillas

4 Servings
10 min Prep
24 min Cook
34 min Total
Lunch Vegetarian Skillet Easy Balanced Meals
Meal Launch Base Library

Ingredients

  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1 small red bell pepper, finely diced
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1 tbsp lime juice
  • 1/2 tsp kosher salt
  • 8 medium flour tortillas
  • 2 tbsp olive oil, divided
  • 1 cup salsa
  • 1/2 cup plain Greek yogurt

Instructions

  1. In a medium bowl, stir together the drained black beans, 1 cup thawed corn, diced red bell pepper, 1 1/2 cups shredded cheddar, 1 tsp cumin, 1/2 tsp chili powder, 1 tbsp lime juice, and 1/2 tsp kosher salt.
  2. Divide the filling evenly over 4 tortillas, spreading it to within 1/2 inch of the edges. Top with the remaining 4 tortillas.
  3. Heat 1/2 tbsp olive oil in a large skillet over medium heat.
  4. Cook 1 quesadilla for 2–3 minutes per side, until golden and the cheese melts. Transfer it to a cutting board.
  5. Repeat with the remaining 3 quesadillas, using 1/2 tbsp olive oil for each one.
  6. Cut each quesadilla into wedges and serve with 1 cup salsa and 1/2 cup Greek yogurt.
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