1 Filling Recipe

FOLDED QUESADILLAS

1. 1

   Prepare ingredients

   Measure and have ready: 4 large flour tortillas, 2 cups shredded cheddar, 1 cup cooked black beans, 1/2 cup corn, 1/2 cup diced red bell pepper, 1/4 cup diced yellow onion, 1 clove garlic, 1 tablespoon vegetable oil, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 tablespoon lime juice, and 2 tablespoons chopped cilantro.

2. 2

   Warm tortillas

   Warm the four tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable; set aside on a plate.

3. 3

   Sauté aromatics

   In a skillet, heat 1 tablespoon vegetable oil over medium heat. Add the diced yellow onion and minced garlic; sauté 2-3 minutes until translucent and fragrant.

4. 4

   Cook peppers

   Add the red bell pepper to the pan; cook 2-3 minutes until softened but still bright.

5. 5

   Make filling

   Stir in 1 cup cooked black beans and 1/2 cup corn. Add 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook 1-2 minutes to bloom spices. Remove from heat and stir in 1 tablespoon lime juice and 2 tablespoons chopped cilantro. If desired, lightly mash some beans for a chunkier texture.

6. 6

   Assemble quesadillas

   Spread approximately 1/2 cup filling on half of each tortilla. Top with 1/2 cup shredded cheese. Fold tortilla over to enclose the filling; press gently to seal.

7. 7

   Cook folded quesadillas

   Return the filled quesadillas to a clean skillet. Cook 2-3 minutes per side over medium heat until the cheese melts and the tortillas are golden and crispy. Flip carefully to avoid tearing.

8. 8

   Serve

   Let rest for 1-2 minutes, then slice into wedges. Serve with salsa, guacamole, or sour cream if desired.