Black Bean Quesadillas with Salsa Verde
Ingredients
- For the Quesadillas:
- 4 large flour tortillas
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- ½ cup corn kernels (fresh, canned, or frozen)
- ½ red onion, finely chopped
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- ½ teaspoon chili powder
- Salt and pepper, to taste
- 2 tablespoons fresh cilantro, chopped
- For Serving:
- ½ cup salsa verde (store-bought or homemade)
- Sour cream or Greek yogurt (optional)
- Lime wedges
- Extra cilantro for garnish
Instructions
- Prepare filling: Heat olive oil in a skillet over medium heat. Sauté onion and bell pepper until softened, about 3 minutes. Add garlic and cook for another 30 seconds.
- Add beans and corn: Stir in black beans, corn, cumin, chili powder, salt, and pepper. Cook for 2–3 minutes until warmed through. Mash some of the beans with a fork for creaminess. Stir in cilantro.
- Assemble quesadillas: Place one tortilla on a flat surface. Sprinkle half with cheese, add some filling, then sprinkle more cheese on top. Fold tortilla in half. Repeat with remaining tortillas.
- Cook quesadillas: Heat a large skillet or griddle over medium heat. Cook each quesadilla for 2–3 minutes per side until golden brown and cheese melts.
- Serve: Slice into wedges and serve with salsa verde, sour cream, and lime wedges.