Crisp tortillas hold seasoned black beans corn peppers and melted cheese in this quick meatless meal.
Ingredients
- 1 can black beans
- 1 cup corn
- 1 bell pepper
- 1 tsp cumin
- 1 1/2 cups cheese
- 8 flour tortillas
- 1 tbsp oil
- Salsa
Instructions
- Mash half the beans.
- Mix beans corn pepper and cumin.
- Spread over four tortillas.
- Add cheese and remaining tortillas.
- Cook until golden.
- Flip until cheese melts.
- Cut into wedges.
Professional Notes
- Read the complete recipe before starting and measure all ingredients in advance.
- Times are estimates; use appearance, texture and safe internal temperature to confirm doneness.
Storage and Reheating
Cool leftovers promptly, refrigerate in a covered container, and use within 3 to 4 days. Reheat applicable leftovers to 165°F (74°C).
Leer esta receta en español: Quesadillas de frijoles negros con choclo y morrón
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