1/1 Photo of Corn, Black Bean and Red Onion Quesadillas
What's between YOUR tortillas? Adapted from "Simple Vegetarian Pleasures.
My Private Note
Units: US | Metric
- 1Place 4 of the tortillas on a work surface. Sprinkle one-quarter of the corn, beans, onion, cheese and chili powder evenly on each tortilla, leaving a 1/2-inch border. Top with the remaining tortillas and press down to help them stick together.
- 2To cook them on the stovetop: Heat a large, lightly greased with cooking spray a skillet or grill pan over medium heat. Add 1 quesadilla and cook for 4 to 5 minutes, then flip over and cook another 4 to 5 minutes. It's done when it begins to get brown flecks and the cheese is melted.
- 3To bake: Preheat the oven to 375 degrees. Place the quesadillas on a large, ungreased, rimmed baking sheet (use nonstick spray oil if the tortillas are on the dry side) and bake for 5 minutes per side.
- 4Transfer the quesadillas to a cutting board and cut each into 4 wedges. Let them rest for 1 to 2 minutes before serving.
- 5Reheating: Quesadillas are best eaten fresh. If they need to be reheated, avoid the microwave, which makes them soggy, and the oven, which dries them out. Instead, warm the quesadilla in a nonstick skillet over medium or medium-high heat, turning it once, until the cheese softens and the tortilla crisps slightly, 3 to 4 minutes total. (Those with thick fillings will remain somewhat soft.).
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Nutritional Facts for Corn, Black Bean and Red Onion Quesadillas
Serving Size: 1 (1087 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 349.3
- Calories from Fat 120
- Total Fat 13.3 g
- Saturated Fat 6.5 g
- Cholesterol 25.1 mg
- Sodium 514.9 mg
- Total Carbohydrate 43.6 g
- Dietary Fiber 4.8 g
- Sugars 1.6 g
- Protein 14.8 g