Recipe Details
"Indulge in these shatteringly crisp tortillas stuffed with a savory, spiced black bean and corn medley and melted Monterey Jack cheese. The experience is elevated by a zesty, cooling avocado lime crema that provides the perfect contrast to the warm, crunchy quesadillas."
1 Ingredients
| Qty | Item |
|---|---|
| 15 oz can | Black beans, rinsed and drained |
| 1 cup | Frozen or fresh corn kernels |
| 0.5 cup | Red onion, finely diced |
| 2 cups | Shredded Monterey Jack cheese |
| 4 large | Flour tortillas (8-inch) |
| 1 tsp | Ground cumin |
| 1 tsp | Chili powder |
| 1 medium | Ripe avocado |
| 0.5 cup | Greek yogurt or sour cream |
| 1 tbsp | Fresh lime juice |
| 0.25 cup | Fresh cilantro, chopped |
| 2 tbsp | Vegetable oil |
2 Instructions
In a medium bowl, combine the drained black beans, corn, diced red onion, cumin, and chili powder. Lightly mash about one-quarter of the beans with a fork to help the filling stick together.
To make the avocado crema, place the avocado flesh, Greek yogurt, lime juice, and cilantro in a blender or food processor. Pulse until completely smooth. Season with a pinch of salt and set aside.
Lay out the tortillas and spread a handful of cheese on one half of each. Top with the bean and corn mixture, followed by another layer of cheese. Fold the tortillas in half to create a half-moon shape.
Heat 1 tablespoon of oil in a large non-stick skillet over medium heat. Place two quesadillas in the pan and cook for 3-4 minutes per side, or until the tortilla is golden brown and crispy, and the cheese has melted.
Repeat with the remaining quesadillas and oil.
Slice each quesadilla into wedges and serve immediately with a generous dollop of avocado crema on the side.
💡 Tips & Tricks
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·
Don't overfill the tortillas or the filling will spill out when you try to flip them.
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For maximum crunch, use a cast-iron skillet which distributes heat more evenly.
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If you want a spicy kick, add a finely diced jalapeño to the bean mixture.
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Wait 1-2 minutes after cooking before slicing to let the cheese set slightly.
? Frequently Asked Questions
Can I make these quesadillas vegan?
How do I reheat leftovers?
Can I use corn tortillas instead of flour?
Is this recipe gluten-free?
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