Black Bean and Cheese Quesadillas

Name: Black Bean and Cheese Quesadillas
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: Tex-Mex
Ingredients: 1 can black beans, 15 oz, drained and rinsed; 1 cup frozen corn, thawed; 1 tsp ground cumin; 2 cups shredded Monterey Jack cheese; 8 flour tortillas, 8-inch; 1 tbsp butter; 1/2 cup salsa, for serving; 1/2 cup sour cream, for serving

Crisp, melty quesadillas from pantry staples in 15 minutes — the dinner to keep in your back pocket for the busiest night of the week.

Prep: 5 min
Cook: 12 min
Total: 17 min
Serves: 4

vegetarian

kid-friendly

budget

30 minutes

Ingredients

1 can black beans, 15 oz, drained and rinsed
1 cup frozen corn, thawed
1 tsp ground cumin
2 cups shredded Monterey Jack cheese
8 flour tortillas, 8-inch
1 tbsp butter
1/2 cup salsa, for serving
1/2 cup sour cream, for serving

Instructions

1
Mash the black beans roughly with a fork and stir in the corn and cumin.
2
Spread the bean mixture over half of each tortilla, top with cheese, and fold in half.
3
Melt a little butter in a large skillet over medium heat. Cook the quesadillas two at a time, 2 to 3 minutes per side, until golden and the cheese is melted.
4
Cut into wedges and serve with salsa and sour cream.

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