Tex-Mex Quesadilla

What’s better than melty cheese mixed with the fresh flavors of black beans and corn wrapped up between a warm flour tortilla? Adding a dash of homemade taco seasoning and making as many of them as you can in the comfort of your own kitchen!

Cooking Tip

You can adjust the spiciness level for these quesadillas very easily by using paprika instead of chili powder in the taco seasonings!

Yield8 servings

Serving size1 quesadilla

Perfect forKid-friendly, One-pot, Quick & easy

Dietary preferencesVegetarian

Ingredients

1 cup corn kernels
1 tbsp neutral oil
1 red bell pepper, diced
1 small white or yellow onion, diced
1 can black beans, drained and rinsed
2 tbsp cilantro, finely chopped
2 tbsp sour cream
3 cups cheese (cheddar, mexican blend, Monterey Jack, etc.)
8 flour tortillas
1 tbsp water
1 tbsp cumin
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika or chili powder
salt and pepper to taste

Directions

Heat a saute pan on medium-low heat and add the corn, onion, and bell pepper cooking for a few minutes until the pepper softens and begins to brown.
Stir in black beans, water, cumin, onion powder, garlic powder, and paprika or chili powder. Mix well and cook until most of the water is absorbed or evaporated.
Turn off the heat and mix in the cilantro and sour cream, then taste and adjust seasonings as needed. Remove the cooked mixture into a bowl and wipe skillet clean if needed.
Begin assembling each quesadilla by spreading about 2-3 tbsp of cheese on one half of a tortilla, top the cheese with 1/4 cup of the cooked topping and then sprinkle more cheese on top before folding the tortilla onto the cheesy topping. Repeat seven more times.
Reheat the skillet and place one or two of the fully assembled quesadillas in the skillet over medium-low heat, pressing down lightly with a spatula and cooking until the bottoms are golden brown and slightly crisp, then carefully flip the quesadilla and cook the other side until the sides match and the cheese is fully melted. Transfer to a plate and cut into triangles before serving.

Nutrition facts (per serving)

409Calories

16.0 Total Fat (g)

7.0Saturated Fat (g)

843.0Sodium (mg)

47.0Carbs (g)

8.0 Dietary Fiber (g)

18.0Protein (g)

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