- Main
- Beans & lentils
- Mexican
- Stovetop
- Blender
- Budget-friendly
Good for, as AI judged the whole recipe.
Ingredients
For the quesadillas
- 2 tbsp
vegetable oil, divided
1 tbsp in step 2, 1 tbsp in step 3
- 1 1/2 cups
corn kernels, fresh, or frozen and thawed and patted dry
- 1
small red onion, finely chopped
- 2 cloves
garlic, minced
- 1 1/2 tsp
ground cumin
- 1/2 tsp
chili powder
- 1 can
black beans (15 oz), drained and rinsed
- 3 tbsp
water
salt, to taste
black pepper, to taste
- 4
large flour tortillas (10 inch)
- 8 oz
pepper Jack cheese, shredded (about 2 cups)
For the avocado crema
- 1
ripe avocado, pitted and scooped
- 1/2 cup
sour cream
- 2 tbsp
lime juice, freshly squeezed
- 2 tbsp
cilantro leaves, loosely packed (optional)
- 2 tbsp
water, plus more as needed
- 1/4 tsp
salt
- Pescatarian
Contains milk (pepper Jack cheese, sour cream) and wheat (large flour tortillas (10 inch)).
Whether it’s vegetarian depends on the large flour tortillas (10 inch): check the label.
Worked out from the ingredients.
Steps
- Step 1
Make the crema: blend the avocado, sour cream, lime juice, cilantro, 2 tbsp water and 1/4 tsp salt until smooth, scraping down the sides once. Add another splash of water if you want it thinner. Scrape into a bowl and refrigerate until serving.
5 min
- 1 ripe avocado
- 1/2 cup sour cream
- 2 tbsp lime juice
- 2 tbsp cilantro leaves
- 2 tbsp water
- 1/4 tsp salt
- Step 2
Heat 1 tbsp of the oil in a large skillet over medium-high heat until shimmering. Add the corn in an even layer and cook without stirring for 3 minutes, then stir and cook 2 minutes more, until spotted dark brown in places. Scrape the corn onto a plate.
6 min
- 1 tbsp vegetable oil
- 1 1/2 cups corn kernels
- Step 3
Lower the heat to medium and add the remaining 1 tbsp oil to the same skillet. Cook the onion until soft, about 4 minutes, then stir in the garlic, cumin and chili powder and cook 30 seconds, until fragrant.
5 min
- 1 tbsp vegetable oil
- 1 small red onion
- 2 cloves garlic
- 1 1/2 tsp ground cumin
- 1/2 tsp chili powder
- Step 4
Add the black beans and 3 tbsp water. Mash about three-quarters of the beans with the back of a fork or a potato masher, leaving some whole, and cook 2 minutes until thick and spreadable. Season with salt and pepper, stir in the charred corn, then transfer the filling to a bowl and wipe the skillet clean.
4 min
- 1 can black beans (15 oz)
- 3 tbsp water
- salt
- black pepper
- Step 5
Assemble: lay a tortilla flat and scatter a quarter of the cheese over half of it. Spread a quarter of the bean and corn filling over the cheese, then fold the empty half over to make a half-moon. Repeat with the remaining tortillas.
5 min
- 4 large flour tortillas (10 inch)
- 8 oz pepper Jack cheese
- Step 6
Set the skillet over medium heat. Cook the quesadillas one or two at a time, pressing down with a spatula, until golden and crisp and the cheese has melted, about 3 minutes per side. Slide onto a cutting board and let sit 1 minute.
12 min
- Step 7
Cut each quesadilla into 3 wedges and serve hot with the avocado crema for dipping.
Where it’s from
Written by AI from an idea
Version 1, saved Oct 4, 2026