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Corn and Black Bean Quesadillas Recipe

Looking for an easy Corn and Black Bean Quesadillas recipe? Learn how to make Corn and Black Bean Quesadillas using healthy ingredients.


Submitted by agreen27

Makes 2 servings



Makes 2 folded 8-inch Quesadillas Use a light hand when seasoning with kosher salt, as the cheese itself is rather salty. Cooling the quesadillas before cutting and serving is important; straight from the skillet, the cheese is molten and will ooze out. Serve the quesadillas with salsa, guacamole, or sour cream. Finished quesadillas can be held on a baking sheet in a 200-degree oven for up to 20 minutes.

Recipe Ingredients for Corn and Black Bean Quesadillas

1/3 cup Frozen corn kernels , thawed
2 teaspoons Vegetable oil , plus more for brushing tortillas
1/3 cup Minced red onion
1 teaspoon Minced garlic
1/2 teaspoon Chili powder
1/3 cup Black beans (canned)
2 teaspoons Lime juice
1 Kosher salt
2 flour tortillas
2/3 cup cheddar cheese

Recipe Directions for Corn and Black Bean Quesadillas

  1. 1. Heat 10-inch nonstick skillet over medium-high heat until hot, about 2 minutes. Add corn and cook, stirring occasionally, until kernels begin to brown and pop, 3 to 5 minutes; tranfer corn to medium bowl. Heat 2 teaspoons vegetable oil in now-empty skillet over medium heat until shimmering; add red onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and chili powder and cook until fragrant, about 1 minutes; stir in beans and cook until heated through, about 1 minute. Return corn to skillet and toss to combine; gently press mixture with spatula to lightly crush black beans. Transfer mixture to now-empty bowl, stir in lime juice, and season to taste with salt.

  2. 2. Wipe out skillet with paper towels and return pan to medium heat until hot, about 2 minutes. Place 1 tortilla in skillet and toast until soft and puffed slightly at edges, about 2 minutes. Flip tortilla and toast until puffed and slightly browned, 1 to 2 minutes longer. Slip tortilla onto cutting board. Repeat to toast second tortilla while assembling first quesadilla. Sprinkle 1/3 cup cheese, half the corn and bean mixture, and half of jalapeņos, if using, over half of tortilla, leaving 1/2-inch border around edge. Fold tortilla in half and press to flatten. Brush surface generously with oil, sprinkle lightly with salt, and set aside. Repeat to form second quesadilla.

  3. 3. Place both quesadillas in skillet, oiled sides down; cook over medium heat until crisp and well browned, 1 to 2 minutes. Brush surfaces with oil and sprinkle lightly with salt. Flip quesadillas and cook until second sides are crisp and browned, 1 to 2 minutes longer. Transfer quesadillas to cutting board; cool about 3 minutes, halve each quesadilla, and serve.

  4. STEP BY STEP: Two in a Pan

  5. To cook two quesadillas at once, arrange folded edges toward center of skillet.

Categories

Main Dish

Nutrition Facts
Serving Size 152.4g
Amount Per Serving
Calories
390
Calories from Fat
167
% Daily Value*
Total Fat
18.5g
28%
Saturated Fat
9.1g
46%
Trans Fat
0.0g
Cholesterol
40mg
13%
Sodium
332mg
14%
Potassium
677mg
19%
Total Carbohydrates
39.7g
13%
Dietary Fiber
7.7g
31%
Sugars
2.9g
Protein
18.8g
Vitamin A 13% Vitamin C 8%
Calcium 34% Iron 14%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • Low in sugar
  • High in phosphorus
  •   Bad points
  • High in saturated fat
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