Black Bean and Corn Quesadillas
Black Bean and Corn Quesadillas
A quesadilla is like a Mexican grilled cheese sandwich — with tortillas instead of bread. Serve this with salsa, if you like!
kitchen gear
- Cutting board
- Sharp knife (adult needed)
- Box grater (adult needed)
- Measuring cup
- Can opener
- Colander or strainer
- Small mixing bowl
- Wooden spoon
- Large nonstick skillet
- Heat-proof spatula
- Large plate, for serving
Ingredients
- 2 8-inch whole-grain tortillas
- 1⁄2 cup grated Monterey Jack or cheddar cheese
- 1⁄4 cup canned or cooked black beans, drained and rinsed
- 1⁄4 cup canned or frozen corn, drained or thawed as needed
- 2 scallions, greens and whites, thinly sliced
Instructions
- Put the tortillas on the cutting board and sprinkle half the cheese over half of each one.
- Put the beans, corn, and scallions in the mixing bowl, and mix well with the spoon.
- Sprinkle half the bean and corn mixture over the cheese on each tortilla, then fold the tortilla to make a half-moon shape.
- Put the skillet on the stove and turn the heat to medium-low. Add the quesadillas and press down gently with the spatula. Cook until they are spotty brown and crisp and the cheese has melted, about 2 minutes per side.
- Put them on the cutting board and cut into wedges. Serve right away.
Notes
EXTRAS
• a spoonful of plain yogurt
• a sprinkle of fresh, leafy herbs such as cilantro, basil, or chives
• a dash of hot sauce
• a handful of baby spinach
• a sprinkle of fresh, leafy herbs such as cilantro, basil, or chives
• a dash of hot sauce
• a handful of baby spinach