Black Bean and Corn Quesadillas

Name: Black Bean and Corn Quesadillas
Yield: 2 servings
Cuisine: Pantry cooking
Ingredients: 2 medium (90 g total) flour tortillas; 120 g canned low-sodium black beans, drained; 75 g frozen corn, thawed; 60 g cheddar, grated; ½ tsp ground cumin

Pantry cooking

Golden tortillas filled with black beans, corn and cheddar.

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Serving reference for Black Bean and Corn Quesadillas; presentation may vary — Serving reference. Ingredients, toppings and presentation may vary. Photo: BOSTON66 · Source · CC BY-SA 4.0

Servings (recipe yield): 2 servings
Prep time: 10 min
Cook time: 8 min
Rest / chill / soak: 0 min
Total time: 18 min

Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.

Ingredients

2 medium (90 g total) flour tortillas
120 g canned low-sodium black beans, drained
75 g frozen corn, thawed
60 g cheddar, grated
½ tsp ground cumin

Instructions

Mash half the beans with cumin. Stir in the remaining beans and corn.
Spread filling and cheese over one half of each tortilla. Fold and cook in a dry skillet over medium heat for 3 to 4 minutes per side.

Source: Pantry Formula original recipe

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