Corn and Black Bean Cheese Quesadillas
Corn and Black Bean Cheese Quesadillas balance creamy melted Monterey Jack with a gentle sweet-heat from brown sugar and red pepper flakes. The black beans and corn add hearty texture and a subtle sweetness, making these ideal for weeknight dinners, casual get-togethers, or game-day snacks. Serve hot off the skillet for a crisp tortilla and a gooey, flavorful filling.
- Prep10 min
- Cook30 min
- Serves8
- DifficultyEasy
- 1
Heat olive oil in a large saucepan over medium heat.
- 2
Cook and stir onion in the hot oil until softened, about 2 minutes.
- 3
Stir in beans and corn, then add salsa, brown sugar, and red pepper flakes; mix well.
- 4
Cook until heated through, about 3 minutes.
- 5
Remove from heat.
- 6
Melt about 1 1/2 teaspoons butter in a large skillet over medium heat.
- 7
Place a tortilla in the skillet.
- 8
Sprinkle with 1/4 of the Monterey Jack cheese, then top with 1/4 of the bean mixture.
- 9
Place another tortilla on top; cook until the bottom is golden, then carefully flip and cook until the other side is golden.
- 10
Repeat with remaining tortillas and filling.
- Calories 370.46 kcal Moderate
- Protein 13.65 g Good Source
- Carbs 41.1 g Moderate
- Total Fat 16.98 g High
- Saturated Fat 8.15 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 32.32 mg Moderate
- Sodium 701.64 mg High
- Fiber 4.05 g Moderate
- Sugar 5.36 g Moderate
- Added Sugar 1.07 g Low Source
- Calcium 336.62 mg Good Source
- Iron 3.14 mg Moderate
- Potassium 198.83 mg Low Source
- Vitamin A 0.0 mcg_rae Low Source
- Vitamin C 1.03 mg Low Source
- Vitamin D 0.19 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten
- Corn 🌽
- Onions 🧅
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