Craving a quick and satisfying meal? These Black Bean and Corn Quesadillas are your answer for simple dinner recipes. They’re packed with flavor, incredibly easy to make, and perfect for a busy weeknight.
Key Ingredients & Substitutions:
- Tortillas: Use corn or whole wheat if you prefer.
- Black Beans: Canned are convenient; rinse them well.
- Corn: Fresh, frozen, or canned works great.
- Cheese: Cheddar, Monterey Jack, or a Mexican blend melt beautifully.
- Salsa: Choose your favorite mild or medium salsa.
Ingredients:
Main:
- 8 small (8-inch) flour tortillas
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned, drained)
- 1/2 cup salsa, plus more for serving
- 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 2 tablespoons olive oil
Optional:
- 1/4 cup chopped fresh cilantro
- Sour cream or plain Greek yogurt for serving
Spices:
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Pinch of salt and black pepper
How Much Time Will You Need?
- Total Time: 20 minutes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Servings: 4
- Calories per serving: Approximately 450 (varies with ingredients)
- Tools Needed: Large skillet or griddle, mixing bowl
Step-by-Step Instructions:
**1. Prepare Your Filling**
In a medium bowl, combine the rinsed black beans, corn, salsa, chili powder, cumin, garlic powder, salt, and pepper. Mix everything until it’s well combined. This is a crucial step for infusing flavor into your simple dinner recipes.
**2. Assemble Your Quesadillas**
Lay out four tortillas on a clean surface. Sprinkle about 1/4 cup of shredded cheese evenly over each tortilla. Then, spoon about 1/4 of the black bean and corn mixture over the cheese on each tortilla. Top the bean mixture with another sprinkle of cheese.
**3. Cook Your Quesadillas**
Heat 1 tablespoon of olive oil in a large skillet or on a griddle over medium heat. Place two prepared tortillas, cheese and filling side up, into the skillet. Top each with a plain tortilla. Cook for 3-4 minutes per side, or until the tortillas are golden brown and the cheese is melted and bubbly. Repeat with the remaining tortillas, adding more oil if needed.
**4. Serve and Enjoy**
Carefully remove the cooked quesadillas from the skillet. Cut each quesadilla into wedges with a pizza cutter or knife. Serve immediately with extra salsa, chopped cilantro, and a dollop of sour cream or Greek yogurt if you like. This makes for fantastic simple dinner recipes.
Variation Ideas:
- Add diced bell peppers or onions to the filling for extra veggies.
- Include a dash of hot sauce in the filling for a spicy kick.
- Try different cheese blends, like pepper jack for more heat.
- Fold the tortillas in half instead of topping with another whole tortilla for half-moon quesadillas.
Storage Instructions:
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat for a few minutes per side until warmed through and slightly crispy, or microwave until heated.
Frequently Asked Questions (FAQ):
Can I make these ahead of time?
You can prepare the black bean and corn filling up to a day in advance and store it in the refrigerator. Assemble and cook the quesadillas just before serving.
What kind of tortillas work best?
Flour tortillas are generally preferred for quesadillas as they become soft and pliable when heated, but corn tortillas can also be used for a gluten-free option.
Can I add other vegetables?
Absolutely! Diced bell peppers, onions, or even spinach would be delicious additions to the filling. Just make sure to sauté any harder vegetables until tender before mixing them in.
How do I prevent the quesadillas from getting soggy?
Ensure your black bean and corn mixture isn’t too wet. If using canned corn, drain it thoroughly. Don’t overfill the tortillas, and cook them until golden and crispy.
What are some good dipping sauces?
Salsa, guacamole, sour cream, plain Greek yogurt, or even a simple hot sauce are all excellent choices.
Are these suitable for a vegetarian diet?
Yes, these Black Bean and Corn Quesadillas are completely vegetarian, making them a great option for simple dinner recipes for everyone.