Can I freeze these Black Bean Corn Quesadillas?

Yes! These freeze well. Let cooked quesadillas cool completely, then freeze in a single layer before transferring to a container or freezer-safe bag. Reheat from frozen in a toaster oven or oven.

What’s the best way to reheat black bean quesadillas?

For the best texture, reheat in a pan or toaster oven or oven to keep the tortillas crisp! I don't recommend using a microwave.

Are bean and cheese quesadillas healthy?

Yes. These quesadillas are packed with fibre, protein, carbs and whole-grains making them a healthy meal option.

Black Bean Corn Quesadillas

Name: Black Bean Corn Quesadilla
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 1 tbsp avocado oil (or vegetable oil); 1/4 cup chopped red onion; 1 jalapeno pepper, chopped; 1/2 red pepper, chopped; 1/2 cup cooked black beans; 1/2 cup corn kernels; 1/2 tsp chilli powder; 1/4 tsp salt; 1/4 tsp ground black pepper; 2 large tortillas (8-10″ diameter); 1 cup cheese, shredded (I use a mix of cheddar and monterey jack)

Description

These Black Bean Corn Quesadillas are ready in just 15 minutes for an easy meal the whole family will love!

Ingredients

Units Scale

1 tbsp avocado oil (or vegetable oil)
1/4 cup chopped red onion
1 jalapeno pepper, chopped
1/2 red pepper, chopped
1/2 cup cooked black beans
1/2 cup corn kernels
1/2 tsp chilli powder
1/4 tsp salt
1/4 tsp ground black pepper
2 large tortillas (8-10" diameter)
1 cup cheese, shredded (I use a mix of cheddar and monterey jack)

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Instructions

Heat the oil in a skillet over medium heat. Add red onion and sauté for 1 minute.
Add jalapeño and red bell pepper and cook for another 2 minutes, stirring often.
Add black beans, corn, chili powder, salt and pepper. Cook for 1 more minute to warm everything through, then remove from heat.
Heat a clean, dry pan or lightly greased skillet over medium heat. Place one tortilla in the pan.
On one half of the tortilla, sprinkle ½ cup of cheese and spoon on half the veggie mixture. Fold the tortilla in half to cover.
Cook for 2–3 minutes until golden brown, then flip and cook the other side until the cheese is melted and the outside is crispy.
Repeat with the second tortilla.
Transfer to a cutting board, let cool slightly, and slice into quarters.

Notes

Cut veggies into even pieces so they cook quickly and evenly.
Use fresh, canned or thawed frozen corn,
Shred a block of cheese for the best melt and texture.
Don’t overfill the quesadillas or the filling may spill out.
Mix in any veggies you love like mushrooms, zucchini, or spinach.

Nutrition

Serving Size: 1/2 of the recipe
Calories: 390
Sugar: 3g
Fat: 11.5g
Carbohydrates: 58g
Fiber: 7g
Protein: 16g