Zesty Corn and Black Bean Quesadillas
Indulge in these delicious Zesty Corn and Black Bean Quesadillas, perfect for lunch or as a snack. With a delightful blend of sweet corn, hearty black beans, crisp red onions, and creamy Monterey Jack cheese, these quesadillas deliver a burst of flavor in every bite. The chili powder adds a hint of spice, making them a crowd-pleaser for any occasion. Whether you're cooking them on the stovetop or baking them in the oven, this vibrant recipe is sure to impress family and friends alike. Great for meal prep or quick weeknight dinners!
8
Servings
200
Calories
6
Ingredients
Ingredients
flour tortillas
8 (8 inch) (none)
frozen corn
1 cup (thawed)
black beans
1 cup (freshly cooked or rinsed and well drained canned)
red onion
2/3 (paper thin slivers)
Monterey Jack cheese
2 cups (grated)
chili powder
1 teaspoon (none)
Instructions
1
On a clean work surface, lay out 4 tortillas. Evenly distribute one-quarter of the thawed corn, black beans, slivered red onion, grated Monterey Jack cheese, and chili powder onto each tortilla, leaving a 1/2-inch border around the edges.
2
Carefully place the remaining tortillas on top of the filled ones, pressing down gently to adhere them together.
3
For stovetop cooking, heat a large skillet or grill pan over medium heat and lightly grease with cooking spray. Add one quesadilla and cook for 4 to 5 minutes or until golden brown. Flip the quesadilla and cook an additional 4 to 5 minutes until the cheese is melted and the tortilla is crispy with brown flecks. Repeat for the remaining quesadillas.
4
For baking, preheat your oven to 375°F (190°C). Arrange the quesadillas on a large ungreased rimmed baking sheet, ensuring they are spaced out. If the tortillas are a bit dry, spray them lightly with nonstick cooking spray. Bake them for 5 minutes on each side or until they are golden and cheese is fully melted.
5
Once cooked, transfer the quesadillas to a cutting board. Allow them to rest for 1 to 2 minutes, then cut each quesadilla into 4 wedges for serving. Enjoy warm!
6
For reheating, avoid the microwave or oven. Instead, warm the quesadilla in a nonstick skillet over medium or medium-high heat, turning once, for 3 to 4 minutes until the cheese softens and the tortilla crisps up.
Nutrition Information
8g
Fat
26g
Carbs
9g
Protein
4g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What are Zesty Corn and Black Bean Quesadillas?
They are a flavorful lunch or snack option featuring a blend of sweet corn, black beans, red onions, Monterey Jack cheese, and chili powder.
How many servings does this recipe provide?
This recipe makes 8 servings.
How many calories are in one serving?
Each serving contains 200 calories.
What type of cheese is best for these quesadillas?
The recipe calls for 2 cups of grated Monterey Jack cheese.
Can I use canned black beans?
Yes, you can use canned black beans as long as they are rinsed and well-drained.
How should the red onion be prepared?
The red onion should be cut into paper-thin slivers.
Do I need to thaw the frozen corn?
Yes, the 1 cup of frozen corn should be thawed before assembling the quesadillas.
How much chili powder is required?
You will need 1 teaspoon of chili powder.
What size of tortillas should be used?
The recipe specifies using 8-inch flour tortillas.
How do I cook these on a stovetop?
Heat a large skillet or grill pan over medium heat, grease with cooking spray, and cook for 4 to 5 minutes per side.
Can these quesadillas be baked in the oven?
Yes, they can be baked at 375°F (190°C) for 5 minutes per side on a rimmed baking sheet.
How do I know when the stovetop quesadillas are done?
They are done when the cheese is melted and the tortilla is crispy with brown flecks.
What should I do if the tortillas seem dry before baking?
You should spray them lightly with nonstick cooking spray.
How long should the quesadillas rest after cooking?
Allow them to rest on a cutting board for 1 to 2 minutes before slicing.
How should the quesadillas be sliced for serving?
Each quesadilla should be cut into 4 wedges.
What is the best way to reheat leftovers?
Warm them in a nonstick skillet over medium or medium-high heat for 3 to 4 minutes, turning once.
Why shouldn't I use a microwave to reheat?
Using a skillet instead of a microwave ensures the cheese softens while the tortilla remains crispy.
Is this a vegetarian-friendly recipe?
Yes, this recipe is tagged as vegetarian.
What is the fat content per serving?
Each serving contains 8g of fat.
How many carbohydrates are in each serving?
There are 26g of carbohydrates per serving.
What is the protein content?
Each serving provides 9g of protein.
How much fiber is in this recipe?
There are 4g of fiber per serving.
Is this recipe suitable for meal prep?
Yes, it is noted as being great for meal prep or quick weeknight dinners.
What category does this recipe belong to?
It is categorized under Lunch/Snacks.
How much border should I leave when filling the tortillas?
Leave a 1/2-inch border around the edges to prevent the filling from falling out.
How many tortillas are needed in total?
The recipe requires 8 flour tortillas.
What is the preparation for the black beans if not using fresh?
If using canned, they must be rinsed and well drained.
How much red onion is used?
The recipe uses 2/3 of a red onion.
What is the first step of assembly?
Lay out 4 tortillas and evenly distribute the corn, beans, onion, cheese, and chili powder.
Are these quesadillas spicy?
The chili powder adds a hint of spice, but they are generally a crowd-pleaser for any occasion.