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Black Bean and Roasted Corn Quesadilla

Updated on August 3, 2012
Black bean and roasted corn quesadilla with guacamole and sour cream
Black bean and roasted corn quesadilla with guacamole and sour cream | Source

Black Bean & Roasted Corn Quesadillas

5 stars from 3 ratings of Black Bean & Roasted Corn Quesadilla

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Tortillas are a Staple Food in Hispanic Cultures

A tortilla is like a blank canvas. It can be used in fajitas, quesadillas, tacos, burritos, taquitos, tostados, tortilla chips, enchiladas….

In fact, a tortilla literally can be used as a canvas in what’s known as “tortilla art.” Joe Bravo is an artist in California whose works include The Great Wall of Los Angeles mural, drawings and paintings. He uses the tortilla in some of his art as a way to pay homage to his Hispanic roots. Bravo bakes a tortilla to get the coloring he wants, then paints it and covers it with an acrylic varnish to preserve it.

If you don’t plan to paint on your tortilla, you can still make art with it. By adding different combinations of ingredients such as meat, cheese and vegetables, you’ll have a new creation every time.

Read on to find out how to make my creation of Black Bean & Roasted Corn Quesadillas. It’s easier than it sounds. First you’ll make a filling of canned black beans, roasted corn, onions and cheese and then you’ll toast it in a pan.

This is an easy recipe. In fact, the filling will take longer to put together than it will to assemble and cook the tortilla. You can make a couple batches of the filling and store it in the fridge for a few days for a very quick lunch or dinner when you’re in a rush.

Cook Time

Prep time: 10 min
Cook time: 10 min
Ready in: 20 min
Yields: 2 8" Quesadillas
Ingredients for Black Bean and Roasted Corn Quesadillas
Ingredients for Black Bean and Roasted Corn Quesadillas | Source

Ingredients for Black Bean & Roasted Corn Quesadillas

  • 1/3 cup frozen corn, (or use corn cut fresh from the cob)
  • 1/3 cup chopped red onion
  • 1 clove garlic, pressed
  • dash chili powder
  • juice from 1 lime
  • 1/3 cup canned black beans, rinsed and drained
  • 1/3 cup Monterey Jack cheese, grated
  • vegetable oil, divided
  • pinch kosher salt
  • guacamole (optional)
  • sour cream (optional)
  • cilantro (optional)
Roasted corn used in the quesadilla filling
Roasted corn used in the quesadilla filling | Source
The cooked corn, beans, garlic and onion used in the quesadillas
The cooked corn, beans, garlic and onion used in the quesadillas | Source
The filling for the quesadillas
The filling for the quesadillas | Source

Making the Quesadillas

  1. Heat a non-stick skillet with about 1 tsp vegetable oil over medium-high heat for 2 minutes. Add the corn (fresh or frozen). Roast the corn until it starts to blacken, get toasty and starts to pop. This takes a few minutes so be patient and don't over-stir.
  2. When the corn is roasted, remove it to a bowl and set it aside.
  3. In the same pan, add the onions and cook them until they're softened.
  4. Add garlic and a dash of chili powder. Stir.
  5. Add corn back in with a little bit of freshly squeezed lime juice and the black beans. Lightly mash the beans.
  6. When the ingredients are warmed and mixed, remove all to a bowl.
  7. Heat a clean non-stick pan over medium high heat about 1 minute. Put 1 tortilla in the pan and warm the tortilla until it's puffy and toasted on both sides, about 1 minute total. Remove the tortilla to a plate. Repeat with the second tortilla.
  8. Add half of the filling to one side of a tortilla, leaving about 1/2" border.
  9. Add half of the cheese. Add cilantro on top (optional).
  10. Fold the empty half of the tortilla over the filling and press slightly.
  11. Brush the top of the tortilla lightly with a little bit of the vegetable oil. Sprinkle with a pinch of the salt.
  12. Repeat with the second 8" tortilla.
  13. Reheat the non-stick pan over medium-high heat about 1 minute. Place both tortillas in the pan, oiled side down. Cook 1-2 minutes until they get a little bit crisp.
  14. Lightly oil and salt the other side of both tortillas. Flip them over in the pan and cook 1-2 minutes on the second side.
  15. Remove the tortillas to plates and let sit a minute until the cheese melts. When cool, cut into wedges. Serve with dips of sour cream and guacamole.


Hungry yet? Don't forget to go back up and rate this recipe!


Cutting corn off the cob
Cutting corn off the cob | Source

Cutting Corn Off the Cob

If a recipe calls for fresh corn, set the ear in a deep bowl to catch the kernels. Using a sharp knife, cut down along the cob. Be careful you don't cut too deep, you don't want pieces of the cob on the kernel.

Black Bean and Roasted Corn Quesadilla ready to eat!
Black Bean and Roasted Corn Quesadilla ready to eat! | Source

Making a Batch of Quesadillas?

This recipe can easily be multiplied to make more than two 8" Quesadillas. If you're making more than two, you can hold the quesadillas in a 200º oven up to 20 minutes.

Quesadilla Maker


Years ago, my mother bought and sent me a Quesadilla maker much like this one. If you want to get the perfect looking quesadilla with evenly sliced wedges, try a quesadilla maker. If you're looking for filling ideas, you'll find plenty in these books.

Comments

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    • Danette Watt profile imageAUTHOR

      Danette Watt 

      6 years ago from Illinois

      Thanks Alecia! I see you're from Wilmington NC. My parents (both deceased now) lived in Rocky Mt. which I think is fairly close by. I always thought it was a nice area and nice state. Happy Hubbing!

    • Alecia Murphy profile image

      Alecia Murphy 

      6 years ago from Wilmington, North Carolina

      I love Mexican food but it was one type of cuisine I don't make enough of. I do like this recipe. Interesting about tortilla art but it makes sense, they are so readily usable and easy to manipulate that I can see why artists like it.

      Black beans are probably my favorite kind of beans now and I just love their flavor. Great recipe!

    • Denise Handlon profile image

      Denise Handlon 

      6 years ago from North Carolina

      I didn't know that. I guess we won't be having that lentil soup in Michigan I was going to cook up, haha.

    • Danette Watt profile imageAUTHOR

      Danette Watt 

      6 years ago from Illinois

      Thanks Dee. I feel the same way about lentils - can't stand them, even the smell of them.

    • Denise Handlon profile image

      Denise Handlon 

      6 years ago from North Carolina

      I'm not sure what my aversion to black beans are, but for some reason I cannot bring myself to eating them. I'll have to try this recipe, though. The photos make it look so good-and easy! I love quesadillas and sometimes make them with just cheese.

      I didn't know mom sent you a Q. maker! hahaha. Great hub w/photos. Rated it a 5 star recipe-Mucho healthi'o :)

    • Danette Watt profile imageAUTHOR

      Danette Watt 

      6 years ago from Illinois

      :) Thanks Mhatter99 for taking the time to read and leave a comment.

    • Mhatter99 profile image

      Martin Kloess 

      6 years ago from San Francisco

      heaven, i'm in heaven... and so simple too. thanks.

    • Danette Watt profile imageAUTHOR

      Danette Watt 

      6 years ago from Illinois

      Thanks Bredavies. If you try the quesadillas, come back and let me know how you liked them.

    • Bredavies profile image

      Bredavies 

      6 years ago

      That sounds simply yummy! I am going to have to follow to read more hubs. :)

    • Danette Watt profile imageAUTHOR

      Danette Watt 

      6 years ago from Illinois

      Laurinzo Scott -- Good! I'm glad you got hungry while reading this, that means it did it's job. :)

    • Danette Watt profile imageAUTHOR

      Danette Watt 

      6 years ago from Illinois

      Hi Gail, thanks for taking the time to read and leave a comment. I haven't seen you around much on HP but I'm looking forward to reading your next "destination Hub" and see your beautiful photos. :)

    • Danette Watt profile imageAUTHOR

      Danette Watt 

      6 years ago from Illinois

      Hi Angela Brummer, thanks for reading and sharing. I hope you'll try this recipe and that you enjoy it.

    • Danette Watt profile imageAUTHOR

      Danette Watt 

      6 years ago from Illinois

      KelleyWard - I had never heard of tortilla art before either and just happened upon a reference to it on Wikipedia. thanks for reading and the votes/rating.

    • Danette Watt profile imageAUTHOR

      Danette Watt 

      6 years ago from Illinois

      Thanks Jools99. I don't know why this never occurred to me before but a salad sounds like a perfect pairing with quesadillas. Somehow another carb like Spanish rice just didn't seem to cut it. Thanks for reading and leaving a comment.

    • Laurinzo Scott profile image

      LJ Scott 

      6 years ago from Phoenix, Az.

      I'm hungry just looking at this Wow!!!!

    • Happyboomernurse profile image

      Gail Sobotkin 

      6 years ago from South Carolina

      I love Quesadillas and veggies and this recipe sounds delicious, plus the way you laid everything out makes it look easy to make. I also like the suggestions you gave for making this recipe for more than 2 people.

      I gave it 5 stars and voted up, useful, awesome, beautiful and interesting.

      The story about Joe Bravo's "tortilla art" was interesting and as you say, it's a great way for him to acknowledge his Hispanic roots.

    • Angela Brummer profile image

      Angela Brummer 

      6 years ago from Lincoln, Nebraska

      Beautiful hub garnished wonderful visions and insturction of tasty treats! I will share this!

    • profile image

      kelleyward 

      6 years ago

      My boys llove quesadillas I'll try this soon! Never heard of tortillia art thanks for sharing! Voted up! Gave 5 stars! Take care, Kelley

    • Jools99 profile image

      Jools Hogg 

      6 years ago from North-East UK

      Well Danette, I would quite happily sit down to a plate of this with a crisp green salad. I love Mexican food and Mexican inspired food, gorgeous, shared etc.

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