Name: Black Bean and Corn Quesadillas with Avocado Crema
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 can (15 oz) Black beans, drained and rinsed; 1 cup Corn kernels (fresh, frozen, or canned); 2 cups Monterey Jack cheese, shredded; 4 large Flour tortillas (8-inch); 1/4 cup Red onion, finely diced; 1 tsp Ground cumin; 1/2 tsp Chili powder; 1 large Ripe avocado; 1/2 cup Greek yogurt or sour cream; 1 tbsp Lime juice; 2 tbsp Fresh cilantro, chopped; 1 tbsp Olive oil

"These vibrant quesadillas are packed with protein-rich black beans, sweet golden corn, and melted Monterey Jack cheese, all tucked inside a perfectly toasted tortilla. The dish is elevated with a refreshing, citrusy avocado crema that provides a luxurious finish to every bite."

Ingredients

Qty	Item
1 can (15 oz) 425 g	Black beans, drained and rinsed
1 cup 150 g	Corn kernels (fresh, frozen, or canned)
2 cups 225 g	Monterey Jack cheese, shredded
4 large 4 units	Flour tortillas (8-inch)
1/4 cup 40 g	Red onion, finely diced
1 tsp 2 g	Ground cumin
1/2 tsp 1 g	Chili powder
1 large 200 g	Ripe avocado
1/2 cup 120 ml	Greek yogurt or sour cream
1 tbsp 15 ml	Lime juice
2 tbsp 5 g	Fresh cilantro, chopped
1 tbsp 15 ml	Olive oil

How to Make Black Bean and Corn Quesadillas with Avocado Crema

In a medium mixing bowl, combine the drained black beans, corn, diced red onion, cumin, and chili powder. Toss until the vegetables are evenly coated in spices.

Prepare the avocado crema by placing the avocado flesh, Greek yogurt, lime juice, cilantro, and a pinch of salt in a blender or food processor. Pulse until the mixture is smooth and creamy.

Lay each tortilla flat. Sprinkle approximately 1/4 cup of shredded cheese over one half of each tortilla, top with a generous layer of the bean and corn mixture, and sprinkle another 1/4 cup of cheese over the filling. Fold the tortilla in half to create a semi-circle.

Heat the olive oil in a large non-stick skillet or griddle over medium heat.

Place the folded tortillas in the skillet (work in batches if necessary). Cook for 3 to 4 minutes per side, or until the tortillas are golden brown and crispy, and the cheese has completely melted.

Remove from heat and let rest for one minute. Slice into wedges and serve warm with a generous dollop of avocado crema.

·
For a crunchier exterior, use a cast-iron skillet which retains heat more evenly.
·
To keep the first batch of quesadillas warm while you finish the rest, place them on a wire rack in an oven set to 200°F (95°C).
·
Add a pinch of smoked paprika to the bean mixture for an extra layer of depth and smokiness.
·
Pat the beans and corn dry before mixing to prevent the tortillas from getting soggy.

Frequently Asked Questions

Can I make this recipe vegan?

Yes, simply substitute the Monterey Jack with a vegan melting cheese and use a dairy-free yogurt or extra lime juice in the crema.

Can I use frozen corn?

Absolutely! Just ensure the corn is thawed and patted dry before adding it to the bean mixture.

How do I store and reheat leftovers?

Store quesadillas in an airtight container in the fridge for up to 3 days. Reheat in a dry skillet over medium heat to restore the crispiness.

Can I add meat to this recipe?

Yes, shredded rotisserie chicken or cooked ground turkey make excellent additions to the filling.

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