Black Bean Quesadillas make the easiest, mouthwatering weeknight dinner! Crispy tortillas full of black beans, corn, the best seasonings and gooey melted cheese!
Add the olive oil to the pan and let it heat over medium heat.
Add the jalapeño, salt, cumin, garlic powder, onion powder and chili powder to the pan.
Stir and cook for 2-3 minutes or until the spices become fragrant.
Add the beans, corn and tomato and stir and cook for another 4-5 minutes or until the tomatoes have softened a bit.
Remove the pan from the heat and set aside.
Heat a large skillet over medium heat and spray with non-stick spray or add a thin slice of butter to the pan to melt.
Add a tortilla to the pan and sprinkle a handful of cheese on half of the tortilla then add ¼ of the bean mix and spread it out and sprinkle another handful of cheese on top.
Fold the tortilla half over and let the quesadilla cook for 2-3 minutes on each side or until it turns a light golden color.
Remove the quesadilla from the pan and let it cool on a cooling rack so that it doesn’t get soggy.
Repeat the cooking process with the remaining quesadillas.
Serve with your favorite toppings such as salsa, sour cream, avocado and freshly chopped cilantro.
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Notes
NOTE: White, whole wheat, or low carb flour tortillas work fine for this recipe!