We’re going back to the basics with these black bean and corn quesadillas! This super quick and easy recipe is perfect on those days where you don’t have the extra time to spend in the kitchen. This recipe can be finished and ready to eat in under 10 minutes!
The protein-packed and fibre-rich black beans make this vegetarian meal filling, satisfying and nutritious. Not to mention delicious as well! This recipe is perfect for a packed lunch, an afternoon snack or for dinner; I like to add some salad or sautéed veg on the side.
Since this recipe doesn’t call for uncommon ingredients, you can skip a trip to the grocery store; but, only as long as you have some items stocked up at home. Canned black beans and Chosen Foods Avocado oil (it’s my fave for medium to high heat frying!) can last a long time in your pantry. You can also freeze whole wheat tortillas and shredded cheese (Monterey Jill from Little Qualicum Cheeseworks is delish!) alongside your frozen corn. As for vegetables and herbs, you can use any that you have on hand.
Pro tip: Push in the ingredients from the sides towards the middle and place a little bit of extra cheese on the edges. The cheese on the edges will melt and hold the quesadilla together. That way, it won’t fall apart when you go to flip it.
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nutriFoodie has received a donation of cheeses from Little Qualicum Cheeseworks and avocado oil from Chosen Foods. The opinions and information shared in the blog are independent to nutriFoodie and do not necessarily reflect those of the partnering companies’.