15-Minute Black Bean and Corn Quesadilla Melts

Name: 15-Minute Black Bean and Corn Quesadilla Melts
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups shredded cheddar or Monterey Jack; 1 can (15 oz) black beans, rinsed and drained; 1 cup frozen corn, thawed; 3 scallions, thinly sliced; 1 teaspoon chili powder; 1/2 teaspoon ground cumin; 1/2 teaspoon kosher salt; 8 flour tortillas (8-inch); 2 tablespoons butter or neutral oil; Salsa and sour cream, for serving

Crispy skillet quesadillas packed with black beans, corn, and melty cheddar, ready fast.

Prep: 5 · Cook: 10 · Total: 15 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (214 reviews)

INSPIRED BY

This is my fast pantry dinner for nights when I need something warm and crunchy without turning on the oven.

Story

Some nights I just want dinner to feel simple, like something you can make while the kitchen is still a little messy. These quesadillas are that kind of comfort, crisp outside and melty inside, with pantry beans doing most of the work. I like to set out salsa and sour cream and let everyone build their own perfect bite at the table.

By Casey

Ingredients

2 cups shredded cheddar or Monterey Jack
1 can (15 oz) black beans, rinsed and drained
1 cup frozen corn, thawed
3 scallions, thinly sliced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
8 flour tortillas (8-inch)
2 tablespoons butter or neutral oil
Salsa and sour cream, for serving

Instructions

Mix beans, corn, scallions, chili powder, cumin, salt, and 1 cup cheese in a bowl.
Lay out tortillas, spread filling over half of each, then fold into half moons.
Heat 1 tablespoon butter in a large skillet over medium heat.
Cook 2 to 3 folded quesadillas at a time until golden, 2 to 3 minutes per side.
Repeat with remaining butter and quesadillas, keeping cooked ones warm on a plate.
Slice into wedges and serve with salsa and sour cream while hot and melty.

Chef Tips

For extra crunch, press the quesadillas lightly with a spatula as they cook.
A pinch of smoked paprika is great if you want a little deeper flavor.
If the tortillas brown too fast, drop the heat to medium low so the cheese fully melts.

Cook's Notes

**Skillet size:** Use the biggest pan you have so you can cook more at once.
**Cheese melt:** Medium heat gives you time for the cheese to melt before the tortilla overbrowns.
**Serving idea:** Add a quick side salad or sliced avocado to round it out.

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