I like a little spice in my meals – enough to wake up my taste buds but not so much that I start sweating. These Spicy Black Bean & Corn Quesadillas have the perfect blend of spices for me but you could spice it up a bit more with using a hot Taco seasoning mix and spicy guacamole.
These are so easy to make and you can store all the fillings in the fridge for a quick & easy lunch tomorrow! My husband was out of town last weekend so I ate these as leftover for three days. I never keep leftovers for more than 3 days (usually only two days) but don’t tell my mom that because she’s always telling me how I waste good food. She’ll eat leftovers for a week – we don’t go to her house for supper on leftover night. {wink}
Spicy Black Bean & Corn Quesadillas:
I don’t include quantities here because you can fill these as much or as little as you’d like. I always fill my quesadillas a lot so they are overflowing but others may not like to be as messy!
A pizza cutter is the easiest way to cut a quesadilla into pieces while not losing your fillings.
- canned corn niblets, drained and rinsed
- canned black beans, drained and rinsed
- cooked chicken breasts, cut into bite-sized pieces
- shredded cheese
- envelope of taco seasoning
- tortillas
- guacamole or sour cream for dipping
- In a medium bowl, mix the corn, black beans and chicken with a tablespoon of the dry taco seasoning mix. Stir until evenly coated.
- Put one tortilla in the quesadilla maker (or frying pan) and top with your fillings.
- Add cheese then top with the second tortilla and cook evenly on both sides (just until slightly crispy).
- Serve with guacamole or sour cream.
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Carlee @cookingwithcarlee says
Yum! We love quesadillas, but we haven’t thought to do black bean and corn in them. What a great combo!
Cheryl says
Thank you so much, Carlee!
Karly says
My kids will go crazy for these quesadillas! Thanks for linking up with What’s Cookin’ Wednesday!