Ingredients
-
2 tablespoons olive oil
-
1 small onion, finely diced
-
1 bell pepper, finely diced (any color)
-
1 cup frozen corn (no need to thaw)
-
1 can (15 oz) black beans, rinsed and drained
-
1 teaspoon cumin
-
1/2 teaspoon garlic powder
-
1/2 teaspoon salt
-
1/4 teaspoon black pepper
-
1–2 cups shredded cheese (cheddar, Monterey Jack, or whatever’s on hand)
-
8 medium flour tortillas
-
Optional: chopped spinach, diced tomatoes, pickled jalapeños
Instructions
-
Preheat oven to 425°F.
-
In a skillet, heat olive oil over medium heat. Add onion and bell pepper. Sauté for 5–6 minutes, until softened.
-
Stir in corn, black beans, and spices. Cook another 3–4 minutes until everything is warm and well combined.
-
Lay 4 tortillas on a parchment-lined sheet pan. Spread a scoop of filling on each, sprinkle with cheese, and top with another tortilla.
-
Place a second sheet pan on top of the quesadillas to press them flat while baking (this helps them crisp evenly).
-
Bake for 15–20 minutes, until the tortillas are golden and slightly crispy.
-
Remove the top sheet pan, let cool for a few minutes, then slice into wedges.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
