Spicy Black Bean Quesadillas

$To create these tasty spicy black bean quesadillas, gather these key items: - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn (fresh, frozen, or canned) - 1 small red onion, finely chopped - 2 cloves garlic, minced - 1 jalapeño, finely diced (remove seeds for less heat) - 1 teaspoon cumin - 1 teaspoon chili powder - 1 cup shredded cheese (cheddar or Monterey Jack) - 4 large flour tortillas - 2 tablespoons olive oil - Salt and pepper to taste These ingredients work together to create a filling that is both hearty and flavorful. The black beans provide protein and fiber, while the corn adds sweetness. Feel free to add your own twist! Here are some optional ingredients: - Bell peppers for extra crunch - Spinach or kale for added greens - Avocado slices for creaminess - A splash of lime juice for zest These extras let you make the recipe your own! Garnishes and sides enhance the meal. Here are some ideas: - Fresh cilantro, chopped - Sour cream for creaminess - Salsa for extra flavor - Guacamole for a rich dip These toppings make your quesadillas even more enjoyable. Each bite becomes a burst of flavor! {{ingredient_image_1}} To start, gather your ingredients. You will need black beans, corn, red onion, garlic, jalapeño, cumin, chili powder, and some salt and pepper. 1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. 2. Add the chopped red onion and minced garlic. Cook for about 2-3 minutes. The onion should look soft and clear. 3. Next, add the diced jalapeño, cumin, and chili powder. Stir this mix for one minute. This helps the spices release their flavors. 4. Now, stir in the black beans and corn. Season with salt and pepper. Cook for another 3-4 minutes. You want everything warm and well mixed. Now it's time to make the quesadillas. 1. Take another non-stick skillet and heat 1 tablespoon of olive oil over medium-low heat. 2. Place one large tortilla in the skillet. 3. On one half of the tortilla, spread a good amount of the black bean filling. Top this with shredded cheese. 4. Fold the tortilla over the filling carefully. 5. Cook for about 3-4 minutes until the bottom is golden brown. 6. Flip the quesadilla and cook for another 3-4 minutes. The cheese should melt and the other side should brown too. 7. Remove it from the skillet. Repeat this process with the rest of the tortillas and filling. Getting the right texture is key. - Use medium-low heat. This helps the cheese melt without burning the tortilla. - Don’t overstuff the quesadilla. Too much filling makes it hard to flip. - Let the cooked quesadillas sit for a minute before slicing. This helps the cheese set a bit, making it easier to cut. - Garnish with fresh cilantro and serve warm with sour cream and salsa. Enjoy! To adjust the heat in your spicy black bean quesadillas, focus on the jalapeño. If you like heat, add the seeds. For a milder taste, remove them. You can also add more chili powder or use a hotter pepper like serrano. If you want no heat, skip the jalapeño. Instead, use bell peppers for a sweet taste. Heating tortillas well makes all the difference. Use a dry skillet over medium heat. Warm each tortilla for about 30 seconds on each side. This step makes them soft and easy to fold. You can also wrap them in a damp paper towel and microwave them for 20 seconds. This method keeps them warm and pliable. Cooking multiple quesadillas is simple. Use two skillets at once, if you have them. This way, you can cook more quesadillas in less time. Just keep the heat low to avoid burning. Cook the quesadillas until both sides are golden. You can also keep them warm in an oven set to low heat. This keeps them nice while you finish cooking the rest. Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs will enhance the flavor of your quesadillas. Opt for fresh corn and cilantro for a vibrant taste. Customize the Heat: Adjust the amount of jalapeño based on your heat preference. You can also add crushed red pepper flakes for extra spice. Perfectly Melted Cheese: For the best cheese melt, use a combination of cheeses or grate your own. Pre-packaged shredded cheese often has anti-caking agents that can affect melting. Make Ahead: Prepare the black bean filling in advance and store it in the fridge. This makes assembling the quesadillas quick and easy when you're ready to eat. {{image_2}} You can easily make these quesadillas vegetarian. Skip the cheese and use vegan cheese instead. You can also add more veggies like spinach or bell peppers. They taste great and add color too. Mix up the flavors! Try adding diced tomatoes for freshness. Fresh lime juice can bring a zesty kick. You might also like to add avocado slices for creaminess. Experiment with herbs like oregano or basil for a twist. Want to boost protein? Add cooked chicken or ground turkey to the filling. You can also use tofu for a healthy option. Just make sure to season it well to match the spicy beans. This way, you keep the quesadillas hearty and satisfying. Store leftover quesadillas in an airtight container. Let them cool to room temperature first. This helps keep them fresh and tasty. You can also wrap them tightly in plastic wrap. Keep them in the fridge. They last up to three days. To reheat quesadillas, use a skillet for best results. Heat a non-stick skillet over medium heat. Place the quesadilla in the skillet. Heat for about 2-3 minutes on each side. This keeps the crust crispy and warm. You can also use the microwave. Heat for 30 seconds to 1 minute. But the crust may not stay crisp. Freezing is a great way to save extra quesadillas. First, let them cool completely. Wrap each quesadilla in foil or plastic wrap. Place them in a freezer-safe bag. Label the bag with the date. They stay good for up to three months. To eat, thaw in the fridge overnight. Then reheat in the skillet for the best texture. Yes, you can use different types of cheese. Cheddar and Monterey Jack are great choices. You can also try pepper jack for a spicy kick. If you want a creamier texture, use mozzarella. Mixing cheeses can add depth to the flavor. You can make quesadillas without tortillas by using thin slices of vegetables. Zucchini, eggplant, or bell peppers work well. Just slice them thinly and grill or sauté. Then fill with your black bean mixture and cheese. Cook until the cheese melts. You can serve quesadillas with sour cream and salsa for dipping. Guacamole is also a great choice. A fresh salad or some chips can add crunch. Pair with a side of Mexican rice for a full meal. In this post, I shared the key ingredients for making quesadillas, the preparation steps, and useful tips. Customization options can change the flavor and fit any taste. You can even store leftovers for later meals, ensuring none goes to waste. Enjoy experimenting with different fillings and spices to find what you love most. With this guide, you are well-equipped to make delicious quesadillas. Enjoy cooking and savoring every bite of your creations!$

Delicious and spicy quesadillas filled with black beans, corn, and cheese, perfect for a quick meal.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Mexican

Servings 4

Calories 300 kcal

Ingredients

1 can black beans, drained and rinsed
1 cup corn (fresh, frozen, or canned)
1 small red onion, finely chopped
2 cloves garlic, minced
1 whole jalapeño, finely diced (seeds removed for less heat)
1 teaspoon cumin
1 teaspoon chili powder
1 cup shredded cheese (cheddar or Monterey Jack)
4 large flour tortillas
2 tablespoons olive oil
to taste salt and pepper
for garnish fresh cilantro, chopped
for serving sour cream and salsa

Instructions

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped red onion and garlic, sautéing for about 2-3 minutes until the onion becomes translucent.
Add the jalapeño, cumin, and chili powder to the skillet, stirring for another minute to allow the spices to bloom.
Stir in the black beans and corn, seasoning with salt and pepper. Cook for an additional 3-4 minutes until warmed through, then remove from heat.
In a separate non-stick skillet, heat another tablespoon of olive oil over medium-low heat.
Place one tortilla in the skillet, and on one half of the tortilla, spread a generous portion of the black bean filling and top with shredded cheese. Fold the tortilla over the filling.
Cook the quesadilla for about 3-4 minutes until the underside is golden brown. Carefully flip and cook for another 3-4 minutes until the cheese is melted and the other side is golden.
Remove from the skillet and repeat the process with the remaining tortillas and filling.
Once cooked, let the quesadillas sit for a minute before slicing into wedges.
Garnish with fresh cilantro and serve warm with sour cream and salsa on the side.

Notes

Adjust the heat level by modifying the amount of jalapeño used.

Keyword black beans, quesadillas, spicy, vegetarian