Crispy Black Bean Quesadillas

Crispy Black Bean Quesadillas

Prep: 12 minutes · Cook: 12 minutes · Total: 24 minutes · Serves: 4

Ingredients

• 1 can (15 ounces) black beans, rinsed and drained
• 1/2 cup frozen corn, thawed and patted dry
• 2 scallions, thinly sliced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 tablespoon fresh lime juice
• 1 1/2 cups shredded Monterey Jack or Mexican-blend cheese
• 4 large (8-inch) flour tortillas
• 2 teaspoons neutral oil, divided
• Salsa, plain Greek yogurt, or avocado for serving

Directions

1. Place half of the black beans in a bowl with the cumin, chili powder, and lime juice. Mash with a fork until mostly smooth.
2. Stir in the remaining whole beans, corn, and scallions. Taste and add a small pinch of salt only if needed; beans and cheese can already be salty.
3. Spread one-quarter of the bean mixture over half of each tortilla, leaving a 1/2-inch border. Top each with one-quarter of the cheese and fold the tortillas closed.
4. Heat a large nonstick or cast-iron skillet over medium heat. Brush with 1 teaspoon oil.
5. Cook two quesadillas at a time for 2 to 3 minutes per side, pressing gently, until the tortillas are crisp and the cheese is completely melted. Repeat with the remaining oil and quesadillas.
6. Rest for 2 minutes before cutting into wedges. Serve with salsa or desired toppings.

Cook’s notes

Pat the corn and beans dry so the filling does not make the tortillas soggy. Medium heat gives the cheese time to melt before the outside becomes too dark.

Storage and reheating

Refrigerate cooked quesadillas for up to 4 days. Reheat in a dry skillet over medium-low heat or in a 375°F oven until hot and crisp. The microwave softens the tortillas.

Estimated nutrition per serving

Approximately 440 calories · 20 g protein · 54 g carbohydrate · 17 g fat · 11 g fiber · 760 mg sodium, without toppings. Actual values vary.