Cheesy quesadillas with buttery, crispy edges filled with black beans and corn are a snack that makes the whole family happy.
Black Bean and Corn Quesadillas
It would take quite a bit to convince me that there is a better snack than quesadillas. They are quick to make and filling to eat. Not to mention you can create so many delicious flavor combinations.
While quesadillas are super simple to make, there are a few easy tricks to making them extra delicious.
First, make sure you butter the outsides of your tortillas and not just melt butter in the skillet. I love how crispy and buttery this makes the tortilla shell.
Secondly, divide your cheese. Put some on top of the first tortilla that goes into the pan first. Top it with all of your goodies and add more cheese before the top tortilla. The cheese will melt beautifully and hold it all together.
Corn and Black Bean Quesadilla
I also like to make sure my filling ingredients are a bit more bite-sized. This will avoid the tragedy of taking a bite and pulling all the hot filling out with your bite! Yes, I speak from experience here. What a mess that was.
Cutting a hot quesadilla into manageable pieces is super simple with a pizza cutter or large knife. Just transfer the black bean and corn quesadilla to a cutting board and run a wheel pizza cutter over it.
Or take your large chef’s knife and rock across it in one swift motion to cut it. Avoid sawing back and forth or it can shred and just becomes a mess.
Black Bean Corn Quesadilla
Ingredients
- olive oil
- red or green bell pepper
- yellow onion
- corn, canned or fresh
- black beans
- flour tortillas
- butter
- shredded cheese cheddar, Monterey jack, or pepper jack
- fresh cilantro
Instructions
- Warm the olive oil in a large non-stick skillet over medium-high heat. Add the peppers and onion. Saute for a couple of minutes, until barely tender. Add the corn and black beans. Stir to mix and transfer to a small bowl or plate.
- Return the empty skillet to medium-high heat. Lightly butter one side of each tortilla with about ½ a teaspoon of butter.
- Place the tortilla buttered side down in the hot pan. Sprinkle about half of the cheese over the tortilla. Spread the sauteed mixture over the cheese, add chicken if desired, and top with the remaining cheese. Sprinkle with cilantro and top with the second tortilla.
- When the cheese has begun to melt and the bottom tortilla is browning slightly, flip the quesadilla over to cook the other side. Continue to cook until the cheese has melted and both tortillas are crisp around the edges.
- Using a spatula, transfer the quesadilla to a cutting board and cut it into wedges while it is hot. Serve warm.
Quick and Easy Quesadillas
I have yet to find a quesadilla combination that didn’t work. From just cheese to vegetables and any kind of meat I have on hand, it just works, every time.
Crisp tortillas filled with saucy bbq chicken and melting cheese add up to these BBQ Chicken Quesadillas. They are a little bit spicy, awesomely cheesy, and they are a very popular lunch in our house.
Loaded Vegetable Quesadillas start with warm crisp tortillas layered with melting cheese and then filled with an abundance of vegetables. They’re absolutely irresistible for snacking or for a meal on their own.
Crisp warm tortillas filled with melted cheese are made even better when you add a handful of mushrooms for a savory mushroom quesadilla.
A handful of spinach and a pile of melty cheese between buttery crispy tortillas is spinach quesadilla snacking perfection!
Steak Fajita Quesadilla combines the rich, meaty flavor of a steak with the vibrant colors and bold flavors of fajita vegetables, all wrapped up in crispy, cheesy tortillas.
Crispy tortillas, sweet corn, and gooey cheese combine to create this flavorful, hearty Corn Quesadilla.
Cheesy chicken fajita quesadillas are full of sauteed peppers and shredded chicken melted between hot buttery, crisp-edged tortillas.
Black Bean and Corn Quesadillas
Ingredients
- 1 teaspoon olive oil
- 2 tablespoons red or green bell pepper chopped very small
- 1 tablespoon yellow onion chopped very small
- 2 tablespoons corn, canned or fresh
- 2 tablespoons black beans
- 2 8-9" flour tortillas
- 1 teaspoon butter
- ⅔ cup shredded cheese cheddar, Monterey jack, or pepper jack
- 1 tablespoon fresh cilantro chopped
Instructions
- Warm the olive oil in a large non-stick skillet over medium-high heat. Add the peppers and onion. Saute for a couple of minutes, until barely tender. Add the corn and black beans. Stir to mix and transfer to a small bowl or plate.
- Return the empty skillet to medium-high heat. Lightly butter one side of each tortilla with about ½ a teaspoon of butter.
- Place the tortilla buttered side down in the hot pan. Sprinkle about half of the cheese over the tortilla. Spread the sauteed mixture over the cheese, add chicken if desired, and top with the remaining cheese. Sprinkle with cilantro and top with the second tortilla.
- When the cheese has begun to melt and the bottom tortilla is browning slightly, flip the quesadilla over to cook the other side. Continue to cook until the cheese has melted and both tortillas are crisp around the edges.
- Using a spatula, transfer the quesadilla to a cutting board and cut it into wedges while it is hot. Serve warm.
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