Ingredients
Scale
- 4 large flour tortillas
- 2 cups shredded cheese (mix of cheddar and Monterey Jack works great)
- 1/2 cup diced onions
- 1/2 cup diced bell peppers (red and green for color)
- 1/2 cup canned black beans, drained and rinsed
- 1/2 cup corn kernels (fresh, canned, or thawed if frozen)
- 2 tablespoons olive oil or butter
- Salt and pepper, to taste
- Optional: chopped cilantro, diced tomatoes, sliced jalapeños for extra flavor
Instructions
- Prep the Fillings:
- In a small bowl, mix the shredded cheese, diced onions, bell peppers, black beans, and corn. Add a pinch of salt and pepper to taste. If using, add the cilantro, tomatoes, and jalapeños to the mix.
- Assemble the Quesadillas:
- Lay a tortilla flat on a clean surface. Sprinkle a generous amount of the cheese and vegetable mixture on one half of the tortilla.
- Gently fold the other half over the filling, pressing slightly to compact the ingredients.
- Cook the Quesadillas:
- Heat a large skillet over medium heat and add a tablespoon of olive oil or butter.
- Once hot, place the filled tortilla in the skillet. Cook for about 2-3 minutes on one side, or until golden brown and crispy.
- Carefully flip the quesadilla and cook for another 2-3 minutes on the other side, ensuring the cheese is melted and the tortilla is crispy.
- Serve:
- Remove the quesadilla from the skillet and let it cool for a minute. Then, cut it into wedges using a pizza cutter or a sharp knife.
- Serve hot with your choice of sides like salsa, sour cream, or guacamole.
Notes
- Feel free to customize the fillings based on your preferences. Chicken, beef, or cooked shrimp can be great additions for a non-vegetarian version.
- For a healthier option, use whole wheat tortillas and low-fat cheese.
- Ensure the skillet is not too hot to avoid burning the tortillas.