Description
Crispy, cheesy quesadilla bites filled with spicy black beans, corn, veggies, and melty cheese. Perfect as an appetizer, snack, or quick weeknight meal.
Ingredients
- 6 medium (8-inch) flour tortillas
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup corn kernels
- 1 red bell pepper, diced
- 1/4 cup red onion, finely diced
- 2 cloves garlic, minced
- 1 jalapeño, minced
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- Salt and black pepper, to taste
- 2 tbsp fresh cilantro, chopped
- Lime wedges (for serving)
- Sour cream or salsa (for dipping)
Instructions
- Heat a skillet or griddle over medium heat.
- In a bowl, mash half the black beans. Stir in corn, red bell pepper, onion, garlic, jalapeño, chili powder, cumin, paprika, salt, pepper, cilantro, and cheeses.
- Brush one side of each tortilla lightly with olive oil.
- Spread bean-cheese mixture on half of the un-oiled side. Fold tortilla over and press gently.
- Cook quesadillas for 2–3 minutes per side until golden and cheese melts.
- Cut into bite-sized wedges with a sharp knife or pizza cutter.
- Serve hot with lime wedges, salsa, or sour cream.
Notes
- For a buffalo twist, add buffalo sauce and blue cheese crumbles.
- Add grilled chicken or steak for a heartier version.
- Mix in fresh spinach or roasted corn for variation.
- Make them vegan with plant-based cheese and dairy-free sour cream.
- To bake instead, cook at 400°F (200°C) for 10–12 minutes, flipping halfway.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer / Snack
- Method: Pan-Frying
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 3 wedges
- Calories: 240
- Sugar: 2g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 20mg
