Black Bean Quesadillas

Easy, tasty, vegetarian

Ingredients

• 1 tablespoon olive oil
• 1 cup diced yellow onion
• 1 cup diced green bell pepper
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup corn (frozen, canned, or fresh)
• 1 ½ tablespoons taco seasoning (homemade or store-bought)
• 2 tablespoons lime juice (about 1 lime)
• 6 large flour tortillas (10-inch burrito size)
• 4 cups shredded cheese, divided (Monterey Jack, cheddar, mozzarella, Chihuahua, Oaxaca, and quesadilla are great)
• 3 tablespoons butter, divided

Instructions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion and bell pepper and cook for 7-10 minutes until fork tender.
3. Stir in the black beans, corn, and taco seasoning. Cook for 5 minutes, stirring often.
4. Remove from the heat and stir in the lime juice. Set aside.
5. Working in batches of 2, melt 1 tablespoon of butter in a large skillet over medium-high heat.
6. Layer half of each tortilla with ⅓ cup shredded cheese, ½ cup black bean mixture, and another ⅓ cup shredded cheese.
7. Fold it over and cook the quesadillas in the skillet for 1 to 2 minutes per side until the cheese has fully melted and the quesadillas are golden brown.
8. Repeat with the remaining quesadillas and butter.

Serving Suggestions

• Serve with guacamole, sour cream, and your favorite salsa.

Attribution

Recipe courtesy of Isabel Eats