Black Bean and Corn Quesadillas
Folded skillet quesadillas with black beans, corn, cheddar and spring onion. Includes dry-filling tips and gentle cooking for melted centers and golden tortillas.
Equipment
- 1 Broad skillet and wide spatula
Ingredients
- 240 g drained cooked black beans rinsed and well drained
- 120 g corn kernels drained, or thawed and patted dry
- 100 g cheddar grated
- 2 spring onions about 30 g, finely sliced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 4 flour tortillas about 20 cm across
- 1 tablespoon neutral oil divided between skillet batches
Instructions
- Rinse and drain the cooked black beans. Drain the corn, or thaw frozen kernels and pat dry. Grate the cheddar and finely slice the spring onions. Keep the tortillas covered until filling them.
- Mix the beans, corn, spring onions, cumin and smoked paprika in a bowl. Crush a small portion of the beans with a fork, leaving most whole. Drain any liquid that collects at the bottom.
- Fill one half of each tortilla with a quarter of the bean mixture and about 25 g cheddar, placing some cheese beneath and some above the filling. Leave a small border and fold the empty half over. Press lightly without overstuffing.
- Heat a broad skillet over medium heat and lightly brush with some of the oil. Cook each folded quesadilla for about 2–3 minutes per side until golden and the cheese melts, using a wide spatula to turn. Lower the heat if the outside browns too quickly. Repeat in batches, dividing the oil. Rest for 1 minute before slicing.
Notes
Use fully cooked beans and dry corn kernels. Four folded quesadillas make two generous servings; smaller pans may need longer for batches. Flour tortillas contain wheat and cheddar contains milk.
Refrigerate leftovers promptly, use within 3–4 days at 40°F (4°C) or below, and reheat throughout to 165°F (74°C). A microwave softens the tortilla. Images are generated illustrations, not a documented kitchen test.