Corn Tortilla Quesadillas
These corn tortilla quesadillas are quick to make, easy to customize, and loaded with flavor. Whether you’re living gluten-free, or you just want to try something new, these quesadillas make the perfect weeknight lunch, dinner, or snack.
Servings 3
Ingredients
- 6 corn tortillas
- 1 cup shredded cheddar cheese
- ½ cup cooked black beans
- ½ cup cooked corn
- ¼ cup chopped cilantro
- ¼ tsp ground cumin
- ¼ tsp chili powder
- kosher salt to taste
- black pepper to taste
- 1 tbsp olive oil
Toppings
- 1 avocado sliced
- kosher salt
- sour cream
Instructions
- Preheat a large skillet over medium heat
- In a mixing bowl, combine the cooked black beans, corn, cilantro, spices, and salt and pepper to taste
- Lay 3 corn tortillas on a flat surface, then spread an even layer of cheese over each tortilla
- Spoon the black bean mixture over the top of the cheese
- Top the bean mixture with more shredded cheese, then cover it with another corn tortilla
- Repeat this process with the remaining tortillas
- Brush the preheated skillet with oil and place each quesadilla in the skillet
- Cook the quesadillas for 2-3 minutes on each side, or until the cheese has fully melted and the tortillas are crispy
- Remove the quesadillas from the skillet and cut them into quarters. Serve them with your desired toppings.