Corn & Black Bean Quesadilla
This quesadilla is filled with fresh corn, black beans, tomatoes, bell peppers and sharp cheddar cheese. It's hearty and packed with flavor!
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Servings: 1 person
Ingredients
- 1 10-inch flour tortillas
- 1/2 cup shredded sharp cheddar or Mexican blend cheese
- 1/2 cup Fresh Corn & Black Bean Salsa
Instructions
- Prepare the Corn & Black Bean Salsa. This can be done up to a few days in advance.
- Next, heat a large skillet over medium-low heat. Place the tortilla in the pan, then sprinkle the cheese evenly over the entire tortilla.
- Add the salsa to half of the tortilla. If you are using salsa that was made ahead of time, warm it up in the microwave before using it.
- Cook for 3-5 minutes, until the cheese is melted and the bottom of the tortilla is golden brown and crispy. Turn off the heat, then use a spatula to fold the half with just cheese over.
- Remove the quesadilla from the pan and cut into 3 or 4 pieces. Serve immediately with toppings of your choice (additional fresh corn & black bean salsa, sour cream, guacamole, hot sauce, etc.) Enjoy!
Notes
- The measurements in the recipe is for 1 large quesadilla, which serves 1-2 people.
- You will have extra fresh corn & black bean salsa, depending on how many quesadillas you make. The extra salsa can be stored in the refrigerator for up to 5 days, and can be used as a side dish, or on salads, nachos, etc.
- This quesadilla can be made in bulk and frozen for later use. For tips on freezing it, please scroll up on this post.
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