Black Bean + Corn + Peppers Quesadilla
Prerna Advani
by Prerna Advani

Categories

  • Mexican

Upgraded from the regular cheese quesadillas to this and haven’t looked back since.

Ingredients:

Per 8-10 quesadillas:

  • 1 15-oz can black beans, drained and rinsed (I use cuban black beans from Trader Joe’s)
  • 1 cup corn
  • 1 small red bell pepper, diced
  • 2 teaspoons Trader Joe’s Everything but the Elote seasoning blend
  • 16-20 flour tortillas
  • 2 cups shredded Mexican cheese blend (I use this one)

Instructions:

  • In a bowl, combine the black beans, corn, peppers, and seasoning. Set aside.

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  • Grease a small pan with butter or oil and heat one tortilla on it. Add a few tablespoons of the filling blend on top.

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  • Add a handful of cheese on top of that.

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  • Place another tortilla on top of the cheese. Cook for a minute or two (careful not to let the bottom tortilla burn), and then flip. I like to spray a little bit of butter on top of the tortilla before flipping.

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  • Cook the other side for a minute or two and then remove from heat. Slide down the middle or in triangles, and serve!

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