Loaded Black Bean & Corn Quesadillas

Loaded Black Bean & Corn Quesadillas ingredients

• 1 tbsp olive oil
• 1/2 medium red onion
• 1 medium bell pepper (any color)
• 1 15-oz can canned black beans
• 1 cup frozen corn kernels
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 8 large flour tortillas
• 2 cups shredded Mexican blend cheese
• for serving salsa
• for serving sour cream or Greek yogurt
• for serving avocado

How to make Loaded Black Bean & Corn Quesadillas

1. Dice 1/2 medium red onion and 1 medium bell pepper. Rinse and drain one 15-oz can of black beans.
2. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced red onion and bell pepper and cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
3. Stir in the drained black beans and 1 cup frozen corn kernels. Add 1 tsp chili powder, 1/2 tsp ground cumin, and 1/2 tsp salt. Cook for another 3-4 minutes, stirring, until the mixture is heated through and the flavors have melded.
4. Wipe the skillet clean with a paper towel if needed, then place it back over medium heat. Lay one large flour tortilla flat in the dry skillet.
5. Sprinkle about 1/4 cup of shredded Mexican blend cheese over half of the tortilla. Spoon about 1/2 cup of the black bean and corn filling onto the cheesy half.
6. Sprinkle another 1/4 cup of shredded cheese over the filling, then fold the other half of the tortilla over to create a crescent shape.
7. Cook for 2-3 minutes per side, pressing down gently with a spatula, until the tortilla is golden brown and crispy, and the cheese is completely melted and gooey.
8. Transfer the cooked quesadilla to a cutting board. Repeat the process with the remaining tortillas, cheese, and filling to make a total of four quesadillas.
9. Slice each quesadilla into 2-3 wedges. Serve immediately with your favorite toppings like salsa, sour cream or Greek yogurt, and sliced avocado.

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