This black bean and corn quesadilla recipe is a delightful fusion of flavors and textures, perfect for a quick lunch or a satisfying dinner. The combination of hearty black beans, sweet corn, and melty vegan cheese all wrapped in a crispy tortilla makes for a delicious and nutritious meal.
If you don't usually stock up on vegan cheese, you might need to make a trip to the supermarket. Vegan cheese can be found in the dairy-free or specialty foods section. Additionally, if you opt for fresh corn instead of frozen, make sure to pick up some fresh corn ears from the produce section.
Ingredients For Black Bean And Corn Quesadilla
Black beans: These provide a rich, hearty base for the quesadilla, adding protein and fiber.
Corn kernels: Adds a sweet crunch to the quesadilla, balancing the flavors.
Vegan cheese: Melts beautifully to bind the ingredients together and add a creamy texture.
Tortillas: The vessel that holds all the delicious ingredients, becoming crispy when cooked.
Olive oil: Used to cook the quesadilla, giving it a golden, crispy exterior.
Technique Tip for This Recipe
When heating the olive oil in the skillet, make sure it is evenly distributed to prevent sticking. For an extra layer of flavor, you can add a pinch of cumin or smoked paprika to the black beans and corn mixture while cooking. This will enhance the overall taste of the quesadilla. Additionally, press down gently with a spatula after folding the tortilla to ensure even cooking and a crispy texture.
Suggested Side Dishes
Alternative Ingredients
black beans - Substitute with chickpeas: Chickpeas have a similar texture and protein content, making them a great alternative in quesadillas.
corn kernels - Substitute with diced bell peppers: Diced bell peppers add a sweet and crunchy texture, similar to corn, and provide a burst of color.
vegan cheese - Substitute with nutritional yeast: Nutritional yeast offers a cheesy flavor and is a good source of B vitamins, making it a suitable replacement for vegan cheese.
tortillas - Substitute with whole wheat tortillas: Whole wheat tortillas add extra fiber and nutrients, making the quesadilla more wholesome.
olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative for cooking quesadillas.
Other Alternative Recipes Similar to This Dish
How to Store or Freeze This Recipe
Allow the quesadillas to cool completely before storing. This helps prevent condensation, which can make them soggy.
For short-term storage, place the quesadillas in an airtight container or wrap them tightly in aluminum foil or plastic wrap. Store in the refrigerator for up to 3 days.
To freeze, lay the quesadillas flat on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours. This prevents them from sticking together.
Once frozen, transfer the quesadillas to a freezer-safe bag or container. Label with the date and store for up to 2 months.
When ready to reheat, preheat your oven to 375°F (190°C). Place the frozen quesadillas on a baking sheet and bake for 10-15 minutes, or until heated through and crispy.
Alternatively, you can reheat in a skillet over medium heat. Cook for 3-4 minutes on each side, or until warmed through and crispy.
For microwave reheating, place the quesadillas on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes, checking halfway through.
Serve with your favorite salsa, guacamole, or vegan sour cream for a delicious meal or snack.
How to Reheat Leftovers
Stovetop Method:
- Heat a non-stick skillet over medium heat.
- Place the leftover quesadilla in the skillet.
- Cook for 2-3 minutes on each side until the tortilla is crispy and the vegan cheese is melted.
- Cover the skillet with a lid to ensure even heating.
Oven Method:
- Preheat your oven to 350°F (175°C).
- Place the quesadilla on a baking sheet.
- Cover with aluminum foil to prevent drying out.
- Bake for 10-15 minutes until heated through and the vegan cheese is melted.
Microwave Method:
- Place the quesadilla on a microwave-safe plate.
- Cover with a damp paper towel to retain moisture.
- Microwave on high for 1-2 minutes, checking halfway to ensure even heating.
- For a crispier texture, finish by briefly toasting in a skillet.
Air Fryer Method:
- Preheat the air fryer to 350°F (175°C).
- Place the quesadilla in the air fryer basket.
- Cook for 3-5 minutes, flipping halfway through, until the tortilla is crispy and the vegan cheese is melted.
Toaster Oven Method:
- Preheat the toaster oven to 350°F (175°C).
- Place the quesadilla on the toaster oven tray.
- Heat for 5-7 minutes until the tortilla is crispy and the vegan cheese is melted.
Best Tools for This Recipe
Skillet: A flat-bottomed pan used for cooking the quesadillas and heating the ingredients.
Spatula: A tool used to flip the quesadillas and stir the black beans and corn mixture.
Can opener: Used to open the can of black beans.
Measuring cup: Used to measure the corn kernels and vegan cheese.
Knife: Used to cut the quesadillas into wedges.
Cutting board: A surface to safely cut the quesadillas.
Plate: Used to serve the quesadillas once they are cooked.
Tongs: Optional, but can be used to handle the hot tortillas and quesadillas.
How to Save Time on This Recipe
Prepare the filling: Cook the black beans and corn mixture in advance and store it in the fridge. This way, you can quickly assemble the quesadillas when you're ready to eat.
Use pre-shredded cheese: Save time by using pre-shredded vegan cheese instead of shredding it yourself.
Batch cooking: Make multiple quesadillas at once and store them in the fridge or freezer. Reheat them when needed for a quick meal.
Preheat the skillet: Ensure the skillet is hot before adding the tortilla to reduce cooking time.
Black Bean and Corn Quesadilla
Ingredients
Main Ingredients
- 1 can Black beans drained and rinsed
- 1 cup Corn kernels fresh or frozen
- 1 cup Vegan cheese shredded
- 4 large Tortillas
- 1 tablespoon Olive oil
Instructions
- Heat olive oil in a skillet over medium heat.
- Add black beans and corn to the skillet. Cook for 3-4 minutes.
- Place one tortilla in the skillet. Sprinkle half with vegan cheese, then add the bean and corn mixture. Top with more cheese and fold the tortilla over.
- Cook until the bottom is golden brown, then flip and cook the other side. Repeat with remaining tortillas.
- Cut into wedges and serve warm.
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Recipe
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