Ingredients

The following ingredients have 4 Servings
  • 8 flour tortillas
  • 1 tablespoon olive oil
  • 1 15.25 oz can of corn (rinsed and drained)
  • 1 4 oz can diced green chiles (drained)
  • 1 can (15.5 oz) black beans (rinsed and drained)
  • 1/2 green bell pepper (diced)
  • 1/2 cup onion (diced)
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 2 tablespoons butter (divided, for cooking the quesadillas)
  • 8 oz pepper jack cheese (grated)
  • 1/2 bundle cilantro, chopped
  • sour cream
  • salsa
  • avocado

Instruction

  • In a skillet over medium heat, add the olive oil, onion and bell pepper. Saute until the onion turns translucent about 6-7 minutes.
  • Add the corn, green chiles, black beans, chili powder, and cumin to the onion and bell pepper pan. Salt and pepper the mixture to taste. Heat until warm.
  • Place a large skillet over medium heat, melted 1/2 tablespoon of butter. Place a tortilla on the butter. Sprinkle a handful of pepper jack cheese over the surface of the torilla.
  • Add about 2/3 cup of the corn and black bean mixture on top of the cheese. Sprinkle chopped cilantro over the bean mixture and then lightly sprinkle a little more cheese a top the cilantro. Cover with another tortilla. 
  • Cook for 2-3 minutes or until the tortilla is lightly golden and cheese has melted. Using a large flat spatula, flip the quesadilla over and cook the other side for another 2-3 minutes or until golden. Transfer to a cutting board and cut the quesadilla into wedges.
  • Top with sour cream, salsa, more cilantro and avocado if desired. Enjoy immediately.