Smoky Black Bean and Corn Quesadillas

Shanthi Appelo, MS, RD

| 1 min read

Sauté canned black beans and corn with spices like smoked paprika and cumin with lime juice to make a simple but delicious filling for a quesadilla. This filling dinner leans on shelf-stable pantry staples and is elevated with a few extra ingredients.

Total Time:

20 minutes

Prep Time:

5 minutes

Cooking Difficulty:

Easy

Serving Amount
Ingredients

  • 2 Tbsp. olive oil or oil on hand

  • 1 can corn, drained

  • 1 can black beans, drained and rinsed

  • 1 tsp. garlic powder

  • 1 tsp. onion powder

  • 1 tsp. smoked paprika

  • 1⁄2 tsp. cumin

  • Salt and pepper to taste

  • Squeeze of lime juice

  • 4 large tortillas

  • 1 cup jack cheese

  • Sour cream for serving

  • Pico de gallo for serving (diced Roma tomato, onion and cilantro)

Instructions
  • Step 1

    In a pan over medium heat, add oil. Once warm add corn, beans and spices. Sauté for 5-7 minutes, then season with salt and pepper to taste. Add lime juice then set mixture aside.

  • Step 2

    Turn the temperature to medium-low and add a little more oil. Add one tortilla and cheese, top with the mixture, spreading it all over, then add another tortilla. Flip once golden, then cook until the other side is golden and all cheese is melted.

  • Step 3

    Serve with sour cream and pico de gallo if desired.

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