Black Bean and Corn Quesadillas Recipe – Turkey Special
These black bean quesadillas are really cheesy, a little bit spicy, and a little bit sweet. My vegetarian husband goes crazy over them every time. Feel free to play around and add chicken or veggies if you desire. Don’t forget the salsa and sour cream!
- Prep Time10 min
- Cook Time30 min
- Perform Time40 min
- Total Time1 hr 20 min
Black Bean and Corn Quesadillas Ingredients :
- 2 teaspoons olive oil
- 3 tablespoons finely chopped onion
- 1 (15.5 ounce) can black beans, drained and rinsed
- 1 (10 ounce) can whole kernel corn, drained
- ¼ cup salsa
- 1 tablespoon brown sugar
- ¼ teaspoon red pepper flakes
- 2 tablespoons butter, or as needed
- 8 (8 inch) flour tortillas
- 1 ½ cups shredded Monterey Jack cheese
How to Make Black Bean and Corn Quesadillas Recipe:
Heat olive oil in a large saucepan over medium heat. Cook and stir onion in hot oil until softened, about 2 minutes. Stir in beans and corn, then add salsa, brown sugar, and red pepper flakes; mix well. Cook until heated through, about 3 minutes. Remove from heat.
Melt about 1 1/2 teaspoons butter in a large skillet over medium heat. Place a tortilla in the skillet. Sprinkle with 1/4 of the Monterey Jack cheese, then top with 1/4 of the bean mixture. Place another tortilla on top; cook until the bottom is golden, then carefully flip and cook until the other side is golden. Repeat with remaining tortillas and filling.
Cook, turning once, until both tortillas are crisp and cheese is melted, about 3 minutes; repeat with remaining tortillas, cheese, and corn truffle mixture. Cut each quesadilla into four wedges to serve.
Huitlacoche can be found canned, but fresh huitlacoche is so much better. You can find it in summer farmers’ markets, Mexican markets that carry fresh produce, and on the internet.