Quesadillas with …
Ingredients
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 (15-ounce) can black beans, drained and rinsed
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cups frozen corn kernels
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 8 (8-inch) flour tortillas
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Steps
  1. Heat olive oil in a large skillet over medium heat. Add onion, bell pepper and garlic, and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in beans until heated through.
  2. Season with salt and pepper to taste. Stir in corn, chili powder and cumin until well combined.
  3. Spread about 1/4 cup of bean mixture onto half of each tortilla. Fold the other half over the filling. Place quesadillas onto the skillet and cook until golden brown and crisp on both sides.
  4. Serve immediately.
Tags
quesadilla
black beans
corn
mexican food
dinner
lunch
vegetarian
vegan friendly
gluten free
easy
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