Smoky Black Bean, Corn & Cheddar Quesadillas
Smoky chipotle pepper in adobo sauce adds delicious smokiness and slightly heat to the cheesy and tasty quesadillas. Easy to make, and these warm quesadillas are great for a quick lunch or supper.
Yield
4 servingsPrep
10 minCook
8 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 1 | each |
red onion
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 1 | each |
chipotle chili peppers
in adobo sauce, canned, chopped |
*
|
| ½ | cup |
black beans
drained and rinsed |
|
| ½ | cup |
corn
frozen or fresh |
|
|
salt and black pepper
to taste |
*
|
||
| 2 | each |
flour tortillas, whole wheat
or regular tortillas |
*
|
| 1 | each |
scallions, spring or green onions
sliced |
|
| ⅔ | cup |
cheddar cheese
shredded |
|
|
salsa
to serve, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 1 | each |
red onion
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 1 | each |
chipotle chili peppers
in adobo sauce, canned, chopped |
*
|
| 118 | ml |
black beans
drained and rinsed |
|
| 118 | ml |
corn
frozen or fresh |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | each |
flour tortillas, whole wheat
or regular tortillas |
*
|
| 1 | each |
scallions, spring or green onions
sliced |
|
| 158 | ml |
cheddar cheese
shredded |
|
| 1 | x |
salsa
to serve, optional |
*
|
Directions
Heat the oil in a 8-inch skillet over medium heat until hot.
Add the onions, stirring often, and cook for 6 to 8 minutes or until the onions are soft and browned.
Stir in the garlic, chipotle pepper with sauce, black bean and corn, and cook for about 3 minutes until heated through.
Season to taste with salt and black pepper. Remove from the heat.
Place the flour tortillas on a cutting board or a flat working surface.
Arrange half amount of black bean-corn filling onto one side of each tortilla.
Spread it evenly to cover half of the tortilla, and leave about ½-inch space between the filling and the edges.
Sprinkle equal amount of scallions and cheddar cheese on top of black bean-corn filling.
Fold the other half of each tortilla over. Press to close.
Heat a large nonstick skillet at medium heat.
Place two assembled quesadillas side by side into the skillet.
Cook for about 3 to 4 minutes or until the cheese melts and the bottom side starts to become brown.
Carefully flip the quesadillas to the other side with a large spatula, and continue to cook for another 2 to 3 minutes until golden and brown, and cheese completely melts.
Place on serving plates, and cut into wedges.
Serve warm with salsa if needed.
