Black bean and corn quesadillas

    (1726)
    40 min

    These black bean and sweetcorn quesadillas are really cheesy, a little bit spicy and a little bit sweet. My vegetarian husband loves these every time! Feel free to play around and add chicken or veggies, if you desire. Don't forget the salsa and sour cream!


    1 person made this

    Ingredients
    Serves: 8 

    • 2 teaspoons olive oil
    • 3 tablespoons finely chopped onion
    • 1 (400g) tin black beans, drained and rinsed
    • 280g sweetcorn, drained
    • 1 tablespoon brown sugar
    • 4 tablespoons salsa
    • 1/4 teaspoon chilli flakes
    • 2 tablespoons butter, divided
    • 8 flour tortillas
    • 175g grated mature Cheddar or Gouda

    Method
    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Heat oil in a large saucepan over medium heat. Stir in onion and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa and chilli flakes; mix well. Cook until heated through, about 3 minutes.
    2. Melt 2 teaspoons of the butter in a large pan over medium heat. Place a tortilla in the pan; sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.

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    Reviews & ratings
    Average global rating:
    (1726)

    Reviews in English (1119)

    by
    614

    These are great! I left out the red pepper flakes because I didn't have any, but added some Frank's Chile and Lime sauce. I also used burrito sized tortillas and baked them in the oven instaead of in a skillet. I sprayed a pan with Pam, put the filling and cheese on half a tortilla & folded it in half (this recipe made 4 for me), sprayed the tops with Pam and baked at 350 for 10 minutes then broiled the tops until browned. Cooking in the oven helps when you want to have them all done at once instead of one at a tme. I served with homemade guacamole, sour cream and salsa.  -  27 Dec 2006  (Review from Allrecipes US | Canada)

    by
    223

    This was SO yummy. Messy but yummy. Only thing I omitted was the red pepper flake. I knew the jarred salsa I had on hand would be hot enough without adding the flake. This scaled down well for me, making two small-ish quesadillas. Very filling.  -  14 Jul 2008  (Review from Allrecipes US | Canada)

    by
    210

    Every Wednesday night, my roommate, his girlfriend, and myself take turns cooking dinner before our favorite TV Show LOST! My roommate's girlfriend is the only vegetarian, so cooking vegetarian meals has been something new for my roommate and I. Well, let me tell you, this recipe was a big hit! The quesadillas turned out crisp and delicious! Pretty much followed the recipe to T except I substituted a mexican cheese blend for the montery jack. Garnished with sour cream, salsa, Chalulu hot sauce, and the green tabasco. Fantastic! Will definately make them again!  -  26 Oct 2006  (Review from Allrecipes US | Canada)

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