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Black Bean and Corn Quesadillas

Black Bean and Corn Quesadillas


  • 2 15 oz cans of black beans drained and rinsed
  • 3 cups frozen corn
  • 2 tablespoons chopped cilantro
  • Juice of 2 limes
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper
  • 1 cup shredded cheddar
  • About 12 flour tortillas


  • Spread the frozen corn evenly on a baking sheet. Drizzle with a little bit of olive oil, then sprinkle with salt, pepper, and a teaspoon of paprika. Bake on the top rack of an oven heated at 375 F for about 15 minutes. Halfway through stir the ingredients once and place back in the oven to finish cooking.
  • Once the corn is done, add it to a large bowl with the drained black beans, cilantro, lime juice, and garlic powder. Mix well. Season with salt and pepper to taste. Add more of any seasoning a little bit at a time, depending on your taste preferences.
  • Prepare a skillet by heating it over medium-high heat, drizzled with just a bit of olive oil. Assemble your first quesadilla. Layer one tortilla with a heaping tablespoon of cheese, evenly spread. Spoon a scant quarter cup of the black bean and corn salsa evenly on top. Sprinkle again with cheese, and top with another tortilla.
  • Carefully lay the uncooked quesadilla in the prepared skillet. If you like your quesadillas nice and flat, you can lay a heavy plate on top to help compress it, but it's optional. Carefully flip the quesadilla once the first side is golden brown (about 4 minutes on each side, but be careful to judge yourself if it needs more or less).
  • Remove carefully from the skillet, and let cool slightly before cutting into wedges.


  • You could use canned or fresh corn instead of frozen. Simply season with the bit of paprika and salt and pepper.