You know those days when you look at the clock at 5 o’clock and think, “Oh my goodness, what are we going to have for dinner?”
Yeah, me too. I have those kind of days more often that I would like to admit. Right now in my life, it seems like that’s basically every day. I know, I know. I should meal plan. But I’ll just be honest, meal planning is not really my thing right now.
So, I look at the clock at 5:00 and start racking my brain for quick and easy meals that I can throw together using stuff that’s already in my pantry. These black bean and corn quesadillas are at the top of my list, right below: Call the hubs and have him pick up something on his way home.
I love, love, love how quick and easy these are to throw together. The ingredients are simple enough to always have stocked in your pantry and fridge, but the flavor is anything but bland and boring. I would, and have, happily serve these quesadillas to company and I always get requests for the recipe. They are that good!
Black Bean and Corn Quesadillas
- 2 tsp olive oil
- 1 can black beans, drained and rinsed
- 1 1/2 – 2 cups frozen corn
- 1/4 – 1/2 tsp onion powder, to taste
- 1/4 – 1/2 tsp garlic powder, to taste
- 1 cup jarred salsa
- 1 Tbsp. turbinado or brown sugar
- dash of red pepper flakes, to taste
- 6 – 8 in. flour tortillas
- 2 cups shredded Monterey Jack cheese
Heat the oil in a large skillet and add beans, corn, onion and garlic powder. Cook until corn is heated (1-2 minutes) and then add salsa, sugar and red pepper flakes. Heat thoroughly and allow flavors to blend (3-4 minutes)
Heat another skillet over medium-low heat. Very lightly butter the back of two tortillas. Lay one in the pan and spread a little cheese, 1/4 cup of the bean and corn mixture, and more cheese on one half of the tortilla and fold the other side over the top. Lay the other tortilla on the other side of the pan, top with a little cheese, 1/4 cup of bean mixture, and more cheese on half and fold the other side of the tortilla over the top.
Cook on one side for 2-3 minutes until golden brown, and then flip carefully and cook on the other side for another 2-3 minutes.
Remove onto plate and cut quesadilla into quarters. Repeat with remaining tortillas. Serve hot with sour cream and salsa on the side for dipping.