Quesadilla with corn and black beans
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 353, total fat 15 G., saturated fats 6 G., proteins 15 G., carbohydrates 39 G., fiber 6 G., cholesterol 25 mg, sodium 609 mg, sugar 3 G.
Calories 353, total fat 15 G., saturated fats 6 G., proteins 15 G., carbohydrates 39 G., fiber 6 G., cholesterol 25 mg, sodium 609 mg, sugar 3 G.
Quesadillas are a surefire option for a delicious, filling weeknight dinner. They're quick and easy to make, and they're often a delicious excuse to clean out the fridge. This recipe uses canned black beans and leftover roasted corn for the filling.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- A handful of fresh cilantro, finely chopped
- 8 round wheat tortillas, 20 cm in diameter.
- 220 g of grated Monterey Jack cheese
- Pico de gallo, for serving, optional
- 1/4 tsp cumin
- 1–2 tbsp. l. olive oil
- 1 medium onion, finely chopped
- 1 clove garlic, finely chopped
- 1 can (425 g) canned black beans, rinsed
- 1 cup cooked corn kernels (from 1 large ear)
- 3/4 tsp salt
We recommend
Recipes with similar ingredients: tortilla, Monterey Jack cheese, black beans, pico de gallo sauce, corn, cumin
Cooking the dish according to the recipe:
- Heat 1 tablespoon oil in a 55-inch nonstick skillet. Add the onion and garlic; cook until lightly golden, 1 to 2 minutes. Add the beans and corn, adding another 1 tablespoon oil if the pan seems dry. Season with salt, cumin, and black pepper, and add the cilantro. Cook over medium-low heat until the beans and corn are heated through, about 5 minutes.
- Heat a cast iron skillet (25 cm) over medium heat.
- Meanwhile, arrange the tortillas on a baking sheet. Sprinkle 1.5 tablespoons of cheese over one half of each tortilla. Spoon 2 tablespoons of the bean-corn mixture over the cheese. Sprinkle another 1.5 tablespoons of cheese on top. Fold the tortillas in half.
- Place 2 quesadillas in the pan. Cook until the bottoms are golden brown and the cheese begins to melt, 2–3 minutes.
- Flip the quesadillas with a spatula and cook until golden brown on the other side, another 2-3 minutes. Cook the remaining quesadillas in the same way. Serve with pico de gallo.
Note
We usually make the filling from leftover grilled or oven-baked corn, but frozen corn works great too. Don't defrost the corn: just add the kernels to the pan with the black beans and let them heat through for an extra 1-2 minutes.
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