Black Bean & Corn Quesadillas

Name: Black Bean & Corn Quesadillas
Total time: 20 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 1 can black beans, drained; 1 cup frozen corn, thawed; 2 tsp taco seasoning; 2 cups shredded Mexican cheese; 8 flour tortillas; salsa, for serving; sour cream, for serving; 1 tbsp butter or oil

LunchTex-Mex20 minServes 4750 kcal30 g protein

Photo: nsaum75¡שיחת!‎ · CC BY-SA 3.0 · source

Golden, crisp-edged quesadillas stuffed with seasoned black beans, sweet corn and plenty of melted cheese.

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Ingredients

1 can black beans, drained
1 cup frozen corn, thawed
2 tsp taco seasoning
2 cups shredded Mexican cheese
8 flour tortillas
salsa, for serving
sour cream, for serving

From your pantry: 1 tbsp butter or oil.

Instructions

Mash half the beans with a fork and stir in the rest, the corn and the seasoning.
Spread the bean mixture over 4 tortillas, top with cheese and the remaining tortillas.
Cook in a lightly buttered skillet over medium heat until golden underneath, 2 to 3 minutes.
Flip carefully and cook until the cheese melts, 2 minutes more.
Cut into wedges and serve with salsa and sour cream.

Tip: Press down with a spatula as they cook. More contact with the pan means crispier edges.