Vegetarian Quesadillas
Crispy tortillas filled with melty cheese and a savory black bean and corn mixture. This quick and customizable snack is perfect for a light meal or appetizer.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 2
- Difficulty
- Easy
- Per serving
- 1,046 kcal
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1 tbspolive oil
- 0.5 pcsyellow onion, finely diced
- 2 clovegarlic, minced
- 1 canblack beans, rinsed and drained
- 0.5 cupcorn kernels, frozen or canned, drained
- 0.5 tspchili powder
- 0.25 tspcumin
- 0.25 tspsalt
- 0.13 tspblack pepper
- 4 pcsflour tortillas, 8-inch (20.3 cm)
- 1 cupshredded cheddar cheese
for serving
- 2 tbspsalsa(optional)
- 2 tbspsour cream(optional)
- 0.5 pcsavocado, sliced(optional)
Equipment
large skillet · knife
The method
Step by step
- 1
Heat olive oil in a large skillet or pan over medium heat.
About 1 min
- 2
Add the yellow onion and cook until softened, about 3-5 minutes.
About 4 min
- 3
Stir in the garlic and cook for another minute until fragrant.
About 1 min
- 4
Add black beans, corn kernels, chili powder, cumin, salt, and black pepper to the skillet.
- 5
Cook the mixture for 3-5 minutes, stirring occasionally, until heated through.
About 4 min
- 6
Remove the bean mixture from the skillet and set aside.
- 7
Wipe the skillet clean if necessary, then return it to medium heat.
- 8
Place one flour tortilla in the hot skillet.
- 9
Sprinkle shredded cheddar cheese over half of the tortilla.
- 10
Spoon some of the bean and corn mixture over the cheese.
- 11
Fold the other half of the tortilla over the filling to create a half-moon shape.
- 12
Cook for 2-3 minutes per side, until the tortilla is golden brown and the cheese is melted and bubbly.
About 5 min
Cook’s note: Adjust heat to prevent burning while ensuring cheese melts thoroughly.
- 13
Remove the cooked quesadilla from the skillet and repeat with the remaining tortillas, cheese, and bean mixture.
- 14
Slice each quesadilla into wedges and serve immediately with optional salsa, sour cream, or avocado.
Per serving
Nutrition
- Calories
- 1,046kcal
- Protein
- 43.1g
- Carbs
- 111.6g
- Fat
- 48.2g
- Fibre
- 23.7g
- Sugar
- 7.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover quesadillas in an airtight container in the refrigerator.
Reheat in a dry skillet over medium heat or in a toaster oven until warmed through and crispy.
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