Black Bean And Corn Quesadillas With Cheddar And Avocado

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 25 min · Beans · vegetarian, high-protein

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Ingredients

• 4 8-inch flour tortillas
• 2 (15 oz) cans canned black beans, drained and rinsed
• 1 cup frozen corn
• 3 oz sharp cheddar, shredded
• 3/4 tbsp vegetable oil
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp garlic powder
• 1 tsp each kosher salt and black pepper
• 1 avocado, diced
• 1/4 cup sour cream
• 1/2 cup jarred salsa
• 1 scallions, sliced
• 1 lime

Method (tap to check — screen stays awake)

1. Heat 1/2 tablespoon oil in a skillet over high and cook the corn without stirring until kernels blacken in spots and pop, 4 to 5 minutes.
2. Add the beans, cumin, chili powder, garlic powder, salt and pepper and cook 3 minutes, mashing about a third of the beans against the pan so the filling holds together.
3. Squeeze in the lime, stir in the scallions, and taste for salt.
4. Lay out four tortillas, cover each with cheddar, then the bean and corn filling, then more cheddar, and cap with a second tortilla.
5. Wipe the skillet, add a film of the remaining oil, and cook each quesadilla over medium 3 minutes a side, pressing with a spatula, until the outside is spotted brown and crisp and the cheese has fused the layers.
6. Rest 2 minutes before cutting into wedges, then serve with avocado, sour cream and salsa.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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