dinner · american
Cheesy Black Bean Quesadillas with Sweet Corn & Guacamole
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Instructions
1
Preheat the oven to 425 F and line a large rimmed baking sheet with parchment paper.
2
Rinse black beans thoroughly in a colander, drain well, and mash coarsely in a bowl with cumin, garlic powder, and half the salt.
3
Fold sweet corn and shredded cheddar cheese directly into the seasoned black bean mash until evenly combined.
4
Lay tortillas flat on the prepared baking sheet and brush tops lightly with olive oil.
5
Flip tortillas oiled-side down, spread bean and cheese filling over one half of each tortilla, and fold over to form crescents.
6
Press folded quesadillas firmly with a spatula so they stay closed, spacing them evenly across the sheet.
7
Bake at 425 F for 12 minutes until tortillas are golden-brown and cheese is melted and bubbling at edges.
8
While quesadillas bake, slice lime into wedges and portion guacamole and fresh salsa into small dipping bowls.
9
Remove quesadillas from oven, transfer to a cutting board, and slice each into triangular wedges using a chef's knife.
10
Divide warm crispy quesadillas between plates alongside cool guacamole, mild salsa, and fresh lime wedges for squeezing over top.
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