Black Bean Corn Quesadillas

Serves 4-6

INGREDIENTS

1 (15 oz.) can black beans

1 cup frozen corn

1/2 cup chopped red onion

2-3 cups shredded Jack or Mexican blend cheese

2-3 tsp. taco seasoning (or paprika, chili powder, and/or ground cumin)

8 whole wheat flour tortillas (~7 or 8-inch diameter, also known as “soft taco” size)

2-3 tbsp. olive oil

Serve with guacamole or salsa (optional)

  1. Drain the black beans and add them to a bowl along with the frozen corn (no need to thaw)

  2. Add the onion, shredded cheese, and taco seasoning to the bowl with the beans and corn. Stir until everything is evenly combined and coated in seasoning.

  3. Place a half cup of the filling on one side of each tortilla and fold over.

  4. Heat ~2 tsp. of the oil in a medium or large skillet over medium heat. Cook one or two quesadillas at a time in the skillet until brown and crispy and the cheesy filling has melted. Repeat with remaining quesadillas. Slice into triangles then serve.

Tips

  • I think it would be great for Neve to try this with the onion, since it will be barely noticeable with all of the other ingredients, but you can also just skip the onion, or sub with any other vegetable he’s comfortable with.

  • I prefer whole wheat tortillas to make them healthier, but you can use regular tortillas as well.

  • You can go lighter or heavier on the cheese to make these healthier, or more indulgent.

Ben Mastracco