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
Servings: 4
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
Heat the oil in a skillet. Sauté the onion for 2–3 minutes, add the beans and corn, then cook the filling for 3–4 minutes to evaporate excess moisture.
Spread the bean and corn filling over one half of each tortilla, sprinkle with cheese, and fold the tortilla in half.
Cook the folded quesadilla in a dry skillet for 3–4 minutes per side over low heat, until the tortilla is golden and crisp.
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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