This recipe is a total cinch to make. I’ve been on a simple-and-easy-meal-please spree.
I’m sure you can relate.
And these delightfully flavorful quesadillas are a go-to favorite for my hubs and I.
Plus, what goes with quesadillas?
Chips and salsa!!
Quite possibly one of the most satisfying and simultaneously addicting snacks existing in the world today.
Black Bean & Corn Quesadillas; Recipe or Not
1 can black beans, rinsed
1 can corn, rinsed
¼ – ½ t chili powder, depending on your spice preference
Dash of ground cumin
Dash of salt
Shredded cheese of choice
Delicious Additions: Cilantro, cilantro, cilantro! Also green onion or any other onion, green chiles, jalapeños (if you’re into spice)
Delicious Toppings: Guacamole, salsa, or sour cream
THE PREP: Heat the griddle or pan to med-high heat. Mix the black beans, corn, chili powder, cumin, salt, and any of the other additions (which I highly recommend) in a bowl. Spread a little butter on one side of a tortilla shell or spray the pan with cooking spray or butter and put a tortilla shell on the griddle. Sprinkle some cheese leaving a half inch space between the cheese and end of the shell. Top with black bean & corn mixture and top with a little more cheese and another tortilla shell. Flip over once the bottom tortilla shell has gotten a little brown and crispy. Once the second side is brown and crispy, cut and enjoy!
A word of warning: these are a little bit difficult to flip… you’ll lose a few beans and corn kernels in the process.
I made a variation of The Pioneer Woman’s Restaurant Style Salsa for these quesadillas. And it did not disappoint! You can find her recipe here.
We can’t get enough of these and hope you like them as much as we do!