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In recent years, vegetarian cuisine has blossomed into a vibrant and exciting world filled with flavors, colors, and textures that can satisfy even the most discerning palates. Among the stars of this culinary movement are quesadillas, a traditional Mexican dish that has been embraced and adapted by home cooks everywhere. Today, we dive into a delightful recipe for Spicy Black Bean & Corn Quesadillas, a dish that marries the earthy richness of black beans with the sweetness of corn, all expertly seasoned and enveloped in a crispy tortilla.

Black Bean and Corn Quesadillas

Discover the delicious world of Spicy Black Bean & Corn Quesadillas, a vibrant vegetarian dish that combines earthy black beans and sweet corn in a crispy tortilla. Perfect for a quick weeknight dinner or a fun get-together, this recipe is easy to make and packed with flavor and nutrients. With customizable ingredients like cheese and fresh vegetables, these quesadillas cater to all tastes. Elevate your cooking game with this nutritious and satisfying meal!
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Ingredients
  

1 cup canned black beans, drained and rinsed

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

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

1 small red onion, finely chopped

1 bell pepper (red, yellow, or green), diced

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon chili powder

1 tablespoon olive oil

4 large flour tortillas

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Sour cream or yogurt (for serving)

Salsa (for serving)

Instructions
 

Prepare the Filling: In a medium skillet over medium heat, add olive oil. Once hot, sauté the chopped red onion and bell pepper until soft, about 5 minutes. Add minced garlic, cumin, chili powder, salt, and pepper. Cook for an additional minute until fragrant.

    Combine Ingredients: In a large bowl, combine the sautéed mixture with black beans and corn. Mix well to combine all flavors. Taste and adjust seasoning if necessary.

      Assemble Quesadillas: Heat a clean skillet over medium heat. Place one tortilla in the skillet and sprinkle half of it with the cheese. Layer on the black bean and corn filling evenly, then top with a little more cheese. Fold the tortilla in half to cover the filling.

        Cook Quesadillas: Cook for about 3-4 minutes on one side or until golden brown. Carefully flip the quesadilla and cook for another 3-4 minutes, until the cheese is melted and the other side is golden brown.

          Repeat: Repeat the process with the remaining tortillas and filling, adding more oil to the skillet as needed.

            Serve: Once all quesadillas are cooked, cut them into wedges. Garnish with fresh cilantro. Serve with sour cream and salsa on the side.

              Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4