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Cheesy Corn and Black Bean Fiesta Quesadillas

Name: Cheesy Corn and Black Bean Fiesta Quesadillas
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
Ingredients: 1 jalapeno, diced; 2 teaspoons cumin; 1 tablespoon olive oil; 1 4 oz can diced green chiles; 1 cup sour cream; 12 6-inch flour tortillas; 1 15.25 oz can of corn, rinsed and drained; 1 14 oz can black beans, rinsed and drained; 1 green bell pepper, diced; 1 tablespoon lime juice; 2 teaspoons chili powder; 1 cup fresh cilantro, chopped; 1 ripe avocado, sliced; 2 cups shredded pepper jack cheese; 1 onion, diced

Each bite of these easy-to-make, pan-fried quesadillas is packed with a delectable mix of veggies and beans, aromatic spices, and gooey pepper jack cheese. Top it off with the fresh flavors of cilantro, smooth avocado and a dollop of sour cream for a truly satisfying meal.

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32 min

TOTAL TIME

1094

CALORIES

$2.58

PER SERVING

Cheesy Corn and Black Bean Fiesta Quesadillas

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Ingredients

15 INGREDIENTS

6 SERVINGS

4 oz canned diced green chiles

1 cup sour cream

12 whole 6 inch flour tortillas

15 oz canned corn

rinsed and drained

14 oz canned black beans

rinsed and drained

1 whole green bell pepper

2 cups shredded pepper jack cheese

1 whole onion

diced

Directions

9 STEPS

12 min

PREP TIME

20 min

COOK TIME

32 min

TOTAL TIME

Heat the olive oil in a skillet over medium heat.

Add the diced onion and bell pepper to the skillet and saute until the onion becomes translucent, which should take about 6 minutes.

Stir in the corn, green chiles, black beans, diced jalapeno, chili powder, and cumin. Continue to cook the mixture until it's thoroughly heated.

Remove the skillet from the heat and mix in the lime juice.

On a clean surface, lay out six tortillas. Sprinkle each one with a portion of the shredded pepper jack cheese.

Distribute the corn and black beans mixture evenly on top of the cheese-laden tortillas.

Sprinkle a bit more cheese and some chopped cilantro atop each tortilla, then cover each with another tortilla to form a sandwich.

Heat a clean, non-stick skillet over medium heat. One at a time, cook each quesadilla until golden brown on both sides and the cheese has melted, flipping as necessary.

Slice the hot quesadillas into quarters and serve them garnished with sour cream, a scattering of cilantro, and a few avocado slices.