Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Corn & Black Bean Quesadillas
Nesting Lane Indulge
Corn & Black Bean Quesadillas Recipe. An easy Mexican lunch or dinner with onion, brown sugar, salsa, red pepper flakes, and Monterey Jack Cheese.
5
from
2
votes
Print Recipe
Pin Recipe
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course
Main Course
Cuisine
Mexican
Servings
8
Equipment
Large Saucepan
Large Skillet
Ingredients
1x
2x
3x
2
tsp
olive oil
3
tbsp
onion
finely chopped
1
can
(10oz) whole kernel corn
drained
2
cans
(15.5 oz) black beans
drained & rinsed
1
tbsp
brown sugar
¼
cup
salsa
¼
tsp
red pepper flakes
2
tbsp
butter
divided
8
(8 inch) flour tortillas
1½
shredded Monterey Jack cheese
divided
Instructions
In a large saucepan over medium heat, add oil and heat.
Add onions and stir and cook approx 2 minutes until softened
Add corn and beans, stir to mix.
Stir-in salsa, brown sugar, and red pepper flakes.
Cook approx 3 minutes or until heated through.
In a large skillet over medium heat, add 2 teaspoons butter, and melt.
Add one tortilla and top with cheese, then corn mixture, then another tortilla.
Cook until bottom is golden brown, flip and cook the other side until golden brown. Remove from pan.
Add 2 teaspoons of butter and repeat steps for the rest of the tortillas
Nutrition
Calories:
262
kcal
Carbohydrates:
45.6
g
Protein:
13.9
g
Fat:
14.5
g
Saturated Fat:
7
g
Cholesterol:
26.5
mg
Sodium:
732.5
mg
Potassium:
332.2
mg
Fiber:
6.3
g
Sugar:
3.2
g
Calcium:
203.6
mg
Iron:
3.1
mg
Tried this recipe? Let us know what you think!
Mention
@nestinglaneindulge
or tag
#nestinglaneindulge
!