Happy Friday! I couldn’t get enough of the black beans and corn as you can see from my last recipe here for the Black Bean, Corn & Avocado Salad and I’m comin atcha again with this delicious quesadilla!
Usually when I go out to a quick and easy Mexican restaurant like the ones you see around town my go-to is a steak quesadilla. I was home and didn’t just have some steak laying around so I thought it would be neat to try and see how I can make the ingredients I already have come together. Alas, a vegetarian quesadilla!
You will start off my sautéing the onions and bell pepper to soften them a bit. Add the garlic, because garlic taste amazing in almost anything on the stove! You will add the black beans, corn, salsa, brown sugar, and the rest of the seasoning to make the mixture for the inside of the quesadilla.
My favorite part is getting the tortilla ready to get piled up with the mixture and the cheese! Where are my cheese lovers at?? It gets nice and melted and gooey and I have to really be patient waiting the last couple of minutes when the cheese is melted and binds everything together.
Keep an eye on your tortilla before you flip and you’ll get a nice golden brown and it makes it just a tad crispy.
I don’t know why but I always have to eat my quesadillas with some kind of salsa. I truly wish I knew why but it’s something I can’t be without when I have a quesadilla! I also like the sour cream too. And sometimes guacamole.
Ahhh I want alll the things!
What is your favorite way to eat a quesadilla?
I’d love to see your comment below!
- 2 tablespoons extra virgin olive oil
- 1/4 yellow onion, diced (about 1/4 cup)
- 1/4 red bell pepper, diced
- 2 cloves garlic, minced
- 1 can black beans, rinsed and drained
- 1 cup canned corn, drained
- 1/4 cup salsa
- 1 teaspoon brown sugar
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 teaspoon butter
- 4 large tortillas
- Optional Toppings:
- Sour Cream
- Heat olive oil in a large pan to medium heat. Add onion and bell peppers and sautee for 2-3 minutes, or until softened. Add garlic and sautee for about 30 seconds, or until fragrant. Add beans, corn, salsa, brown sugar, cumin, and chili powder and stir to combine. Reduce heat and cook for an additional 1-2 minutes.
- In a separate skillet melt the butter over medium heat. Add one tortilla and top with 1/4 cup cheese and heaping scoop of black bean and corn mixture in an even layer, followed by another 1/4 cup of cheese. Add another tortilla. Cook until cheese is almost melted and bottom tortilla is golden, and then flip quesadilla to brown the other side.
- Top with optional toppings.