SnackMain Course

Vegetarian Quesadillas

Name: Vegetarian Quesadillas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: mexican
Ingredients: 1 tbsp olive oil; 0.5 pcs yellow onion finely diced; 2 clove garlic minced; 1 can black beans rinsed and drained; 0.5 cup corn kernels frozen or canned, drained; 0.5 tsp chili powder; 0.25 tsp cumin; 0.25 tsp salt; 0.13 tsp black pepper; 4 pcs flour tortillas 8-inch; 1 cup shredded cheddar cheese; 2 tbsp salsa (optional); 2 tbsp sour cream (optional); 0.5 pcs avocado sliced (optional)

Crispy tortillas filled with melty cheese and a savory black bean and corn mixture. This quick and customizable snack is perfect for a light meal or appetizer.

An original recipe by Forkin

Total time: 25 min
Serves: 2
Difficulty: Easy
Per serving: 1,046 kcal

Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1 tbspolive oil
0.5 pcsyellow onion, finely diced
2 clovegarlic, minced
1 canblack beans, rinsed and drained
0.5 cupcorn kernels, frozen or canned, drained
0.5 tspchili powder
0.25 tspcumin
0.25 tspsalt
0.13 tspblack pepper
4 pcsflour tortillas, 8-inch
1 cupshredded cheddar cheese

for serving

2 tbspsalsa(optional)
2 tbspsour cream(optional)
0.5 pcsavocado, sliced(optional)

Equipment

large skillet · knife

The method

Step by step

1
Heat olive oil in a large skillet or pan over medium heat.
About 1 min
2
Add the yellow onion and cook until softened, about 3-5 minutes.
About 4 min
3
Stir in the garlic and cook for another minute until fragrant.
About 1 min
4
Add black beans, corn kernels, chili powder, cumin, salt, and black pepper to the skillet.
5
Cook the mixture for 3-5 minutes, stirring occasionally, until heated through.
About 4 min
6
Remove the bean mixture from the skillet and set aside.
7
Wipe the skillet clean if necessary, then return it to medium heat.
8
Place one flour tortilla in the hot skillet.
9
Sprinkle shredded cheddar cheese over half of the tortilla.
10
Spoon some of the bean and corn mixture over the cheese.
11
Fold the other half of the tortilla over the filling to create a half-moon shape.
12
Cook for 2-3 minutes per side, until the tortilla is golden brown and the cheese is melted and bubbly.
About 5 min
Cook’s note: Adjust heat to prevent burning while ensuring cheese melts thoroughly.
13
Remove the cooked quesadilla from the skillet and repeat with the remaining tortillas, cheese, and bean mixture.
14
Slice each quesadilla into wedges and serve immediately with optional salsa, sour cream, or avocado.

Per serving

Nutrition

70%Score

Calories: 1,046kcal
Protein: 43.1g
Carbs: 111.6g
Fat: 48.2g
Fibre: 23.7g
Sugar: 7.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover quesadillas in an airtight container in the refrigerator.

Reheating

Reheat in a dry skillet over medium heat or in a toaster oven until warmed through and crispy.