Black Bean & Corn Quesadillas

A posted a recipe for fajita quesadillas a few months ago.  I really enjoy making (and eating) those but I wanted to try something different today.  Instead of onions and peppers, I decided to make the quesadillas with black beans and corn.  They turned out really good!
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Here’s how you make them!

Ingredients

  • 1 pound of chicken
  • flour tortillas (I use 10 inch tortillas)
  • shredded cheese (I used colby cheddar)
  • 1 can of corn
  • 1 can of black beans
  • 1-2 tablespoons of taco seasoning
  • butter for frying pan

Directions

  • Poach chicken for ~10 minutes or until fully cooked.  Remove chicken from pot and shred using two forks.  Set aside.
  • Drain and rinse black beans.  Then drain corn.  Add corn, chicken, taco seasoning, and black beans to a frying pan.  Cook on medium high until all ingredients are hot and a bit more cooked through like shown below.  This also helps burn off some of the water left over from rinsing. img_3041
  • In a separate frying pan, melt a bit of butter.  Add 1 tortilla over the butter then add cheese and as much of the bean/corn/chicken mixture as you’d like.  Then add second tortilla over top.
  • Once the bottom of the first tortilla starts to brown, flip the quesadilla over to cook the bottom (I put a plate over the pan and then quickly flip the quesadilla on to the plate.  Then I push the quesadilla back on the pan.  This helps avoid spillage which happens to me if I try to flip using a spatula).
  • Once the bottom of the second tortilla starts to brown, remove from heat, transfer to plate, and cut it in to 4 even piece.
  • Add toppings (salsa, green onions, guacamole, sour cream, etc.) to your liking.

Enjoy!