Black Bean and Corn Quesadillas

"This is a terrific fast and easy lunch with ingredients you have on hand. Feel free to substitute. I prefer to cook this with the rice inside the quesadilla."
 
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photo by Deb G photo by Deb G
photo by Deb G
photo by Deb G photo by Deb G
Ready In:
30mins
Ingredients:
8
Serves:
4-6
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ingredients

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directions

  • Place 4 tortillas on a griddle on medium heat and top with cheese, black beans, and corn.
  • Place remaining tortillas on top.
  • Press down firmly with a spatula and flip to brown on the other side (1 to 2 minutes).
  • When heated through, remove quesadillas to a cutting board and let cool slightly.
  • Cut each tortilla into 4 wedges.
  • Place warm yellow rice in the center of the plate, arranging quesadilla wedges around the outside of the plate.
  • Serve with guacamole, salsa, and sour cream and garnish with chopped scallions.

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Reviews

  1. Quick, easy, and very tasty! We enjoyed this as a light supper. I liked it as is, but one son used some salsa with his. I had trouble with the flipping of the quesadillas, so I resorted to putting them in the oven for a few minutes to melt the cheese inside. The corn was left out of the ingredients list. I used a 14.5 oz. can of whole kernel sweet corn. We will have again and again I am sure. Thanks for posting. Made for Cool Beans! photo event.
     
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RECIPE SUBMITTED BY

I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.
 
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