Black bean quesadillas with corn salsa
Crispy cheese and black bean quesadillas with a quick corn and tomato salsa on the side.
Serves 4 · 25 min · about 520 cal · 24 g protein · 58 g carbs · 21 g fat per serving
Ingredients
- 8 medium flour tortillas
- 2 cups shredded Mexican-blend cheese
- 1 can (15 oz) black beans, drained, rinsed and lightly mashed
- 1 tsp ground cumin
- 1 cup frozen corn, thawed
- 2 tomatoes, diced
- 1 lime
- 2 tbsp chopped cilantro (optional)
- 1 tbsp butter or oil
Steps
- Mix the corn, tomatoes, lime juice, cilantro and a pinch of salt for the salsa.
- Stir the cumin into the mashed beans.
- Spread beans over half of each tortilla, top with cheese and fold.
- Cook in a lightly buttered skillet over medium heat, 2–3 minutes a side, until golden and melted.
- Cut into wedges and serve with the salsa.