Cheesy Corn-and-Black-Bean Quesadillas

Cheesy Corn-and-Black-Bean Quesadillas
Photo by Mark Thomas


  • 1 15.5-oz. can black beans, rinsed and drained
  • 2 cloves garlic, minced
  • 1 small onion, chopped
  • 8 8-inch flour tortillas
  • 1 ½ cups frozen corn kernels, thawed
  • 1 tablespoon canola oil
  • 6 ounces pepper Jack, shredded
  • + 2 more ingredients
    • 1 jalapeño, seeded and finely chopped
    • Salt and pepper

1. In a bowl, coarsely mash beans with a potato masher. Warm a large skillet over medium-high heat; add corn and cook for 3 to 4 minutes, stirring occasionally, until corn begins to brown. Add corn to bowl with beans. 2. In same skillet, warm oil. Add onion and jalapeño and sauté for 2 minutes. A...

View full recipe at My Recipes


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