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Quesadillas have long been a beloved staple in Mexican cuisine, celebrated for their versatility, convenience, and deliciousness. These delectable treats can be filled with a variety of ingredients, making them a favorite among both children and adults. Whether you’re seeking a quick meal after a long day or a delightful snack for a gathering, quesadillas fit the bill perfectly. One particularly nutritious and flavorful option is the Smoky Black Bean and Corn Quesadillas. This recipe not only tantalizes your taste buds but also incorporates wholesome ingredients that are beneficial to your health.

Black Bean and Corn Quesadillas

Discover the joy of making Smoky Black Bean and Corn Quesadillas, a delicious and nutritious twist on a classic dish. Filled with hearty black beans, sweet corn, and melted cheese, these quesadillas are not only quick to prepare but also packed with protein and fiber. Perfect for any occasion, from a quick weeknight dinner to a party snack, they offer a satisfying blend of flavors and textures. Dive into this easy recipe and enjoy a healthy treat that everyone will love!
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Ingredients
  

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh, frozen, or canned)

1 cup shredded cheese (cheddar, Monterey Jack, or a blend)

1/2 medium onion, finely chopped

1 bell pepper (red or green), chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 tablespoon olive oil

Salt and pepper to taste

4 large flour tortillas

Fresh cilantro, chopped (for garnish)

Optional: sour cream or guacamole (for serving)

Instructions
 

Prepare the Filling: In a medium skillet, heat the olive oil over medium heat. Once hot, add the finely chopped onion and chopped bell pepper. Sauté for about 5-7 minutes, or until they become softened and translucent. Next, add the minced garlic and cook for an additional 1 minute, stirring constantly until fragrant.

    Add Beans and Corn: Add the drained and rinsed black beans along with the corn kernels into the skillet. Sprinkle in the ground cumin, smoked paprika, and season with salt and pepper to taste. Allow the mixture to cook for about 5 minutes, stirring occasionally, until everything is heated through and well combined.

      Assemble the Quesadillas: Lay out each tortilla on a clean surface. Spoon a generous amount of the black bean and corn mixture onto half of each tortilla, spreading it out evenly. Sprinkle the shredded cheese on top of the filling, then carefully fold the other half of the tortilla over to encapsulate the ingredients.

        Cook the Quesadillas: Wipe the skillet clean if necessary, then return it to medium heat. Place the folded quesadillas in the skillet and cook for approximately 3-4 minutes on one side, or until they are golden brown and crispy. Use a spatula to carefully flip each quesadilla and cook for another 3-4 minutes on the opposite side, until the cheese is melted and the tortilla is equally golden.

          Serve: Once cooked, remove the quesadillas from the skillet and let them rest for a minute before slicing them into wedges. Garnish with freshly chopped cilantro and serve warm alongside sour cream or guacamole for dipping.

            Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4