Southwest Black Bean Quesadillas
A delightful journey through the vibrant flavors of the Southwest awaits you with these Black Bean Quesadillas. Crafted by the talented Elizabeth Rodriguez, this recipe is a fusion of Tex-Mex goodness and simplicity, making it perfect for both busy weeknights and casual get-togethers.
- 8 small flour tortillas
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels, frozen or fresh
- 1 cup shredded cheddar cheese
- 1 cup diced tomatoes
- 1/2 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Preheat a skillet or griddle over medium heat.
- In a bowl, mix black beans, corn, cheese, tomatoes, red onion, cilantro, cumin, chili powder, salt, and pepper.
- Place a tortilla on the skillet, spoon a generous amount of the bean mixture onto one half of the tortilla, and fold the other half over, creating a half-moon shape.
- Cook each quesadilla for 3-4 minutes on each side or until golden brown and the cheese is melted.
- Repeat with the remaining tortillas and filling.
- Serve hot, optionally with salsa, guacamole, or sour cream.
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
Yield: 4 servings
Enjoy the rich, cheesy goodness and the medley of flavors in every bite of these Southwest Black Bean Quesadillas. Elizabeth Rodriguez has truly created a masterpiece that brings the essence of the Southwest to your dining table.
Nutrition: Each serving contains approximately 320 calories.
Whether you’re a seasoned chef or a kitchen novice, this recipe is a testament to the beauty of simplicity and the bold flavors of Southwest cuisine. So, gather your ingredients, fire up the stove, and embark on a culinary journey that will leave your taste buds dancing!