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Quesadilla with Beans and Corn
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Source: https://recipheon.com/en/recipes/main-dishes/quesadilla-with-beans-and-corn
About this recipe
A quesadilla with beans and corn is a quick, filling skillet meal folded into a crisp tortilla. Beans form the substantial base, corn adds sweetness, onion deepens the flavor, and shredded cheese binds everything together as it melts. Briefly reduce the filling in the skillet first so it does not soften the tortilla from within. Cook each quesadilla over low or medium heat until golden and the cheese is fully melted. Let it rest briefly before cutting so the filling stays inside.
Ingredients
4 flour tortillas
1/2 can beans
80 g corn
100 g shredded mild semi-hard cheese
1 onion
1 tablespoon canola oil (about 12 g)
Steps
Peel and finely chop the onion, then thoroughly drain the beans and corn. Heat the oil in a frying pan over medium heat. Cook the onion for 2–3 minutes, add the beans and corn, then heat for 3–4 minutes, stirring gently, until visible liquid evaporates and the filling is no longer wet.
Spread a quarter of the filling and a quarter of the cheese over one half of each of the four tortillas. Leave a clear border, fold each tortilla in half and press lightly to keep the filling inside.
Place two folded quesadillas at a time in a large, dry frying pan, leaving room to turn them. Cook over low heat for 3–4 minutes per side, until the tortillas are golden and crisp and the cheese has melted. Repeat with the second pair; allow 12–16 minutes in total for the two batches.
Wait a moment after removing it from the skillet so the cheese can set slightly and does not run out when cutting.
Cut into triangles and serve immediately.
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