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Cheesy Corn and Black Bean Fiesta Quesadillas

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.
4
32 min
TOTAL TIME
1094
CALORIES
$2.58
PER SERVING
Cheesy Corn and Black Bean Fiesta Quesadillas
Directions
9 STEPS
12 min
PREP TIME
20 min
COOK TIME
32 min
TOTAL TIME
1
Heat the olive oil in a skillet over medium heat.
2
Add the diced onion and bell pepper to the skillet and saute until the onion becomes translucent, which should take about 6 minutes.
3
Stir in the corn, green chiles, black beans, diced jalapeno, chili powder, and cumin. Continue to cook the mixture until it's thoroughly heated.
4
Remove the skillet from the heat and mix in the lime juice.
5
On a clean surface, lay out six tortillas. Sprinkle each one with a portion of the shredded pepper jack cheese.
6
Distribute the corn and black beans mixture evenly on top of the cheese-laden tortillas.
7
Sprinkle a bit more cheese and some chopped cilantro atop each tortilla, then cover each with another tortilla to form a sandwich.
8
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.
9
Slice the hot quesadillas into quarters and serve them garnished with sour cream, a scattering of cilantro, and a few avocado slices.