American
Black Bean, Corn, and Monterey Jack Quesadillas
Toasted flour tortillas enclose cumin-scented black beans, charred sweet corn, Monterey Jack, scallions, cilantro, and lime in a crisp, cohesive vegetarian filling, presented as a Mexican American ada
4 servings · 20 minutes prep · 31 minutes cook
Ingredients
Bean and Corn Filling
- 1 can (15 ounces) black beans, rinsed and drained
- 2 ears sweet corn, kernels cut from cobs, about 1 1/2 cups
- 1 tablespoon neutral oil
- 4 scallions, thinly sliced
- 1 teaspoon ground cumin
- 1 teaspoon hot sauce
- 1 tablespoon fresh lime juice
- 1/4 cup chopped cilantro
- 3/4 teaspoon Diamond Crystal kosher salt
Assembly
- 8 eight-inch flour tortillas
- 2 cups shredded Monterey Jack, for the Vegetarian tag, choose cheese labeled vegetarian or made with microbial/vegetarian rennet
- 2 teaspoons neutral oil, for brushing the skillet
Directions
Dry and Season the Filling
- Heat half the oil over medium-high. Add the corn kernels and cook 4–6 minutes until lightly charred and no longer wet; transfer to a bowl.
- Add remaining oil and the scallions for 1 minute, then stir in the cumin for 20 seconds. Add the black beans and heat through. Mash about half, then combine with corn, hot sauce, lime, cilantro, and salt.
Fill and Toast
- Lay out the tortillas and divide the cheese into eight equal portions. On one half of each tortilla, layer half of one cheese portion, one-eighth of the filling, and the remaining half of that cheese portion; fold closed.
- Brush the skillet lightly with the oil. Cook quesadillas in batches over medium for 2–3 minutes per side until evenly golden, crisp, and melted through. Lower the heat if dark spots appear before the cheese softens.
Rest and Cut
- Rest each quesadilla on a wire rack for 2 minutes so the cheese sets without trapping steam underneath.
- Cut each into three wedges with a firm rocking motion and serve immediately; do not stack the hot wedges. Cool leftovers promptly, refrigerate in a covered container within 2 hours, use within 3 to 4 days, and reheat unstacked in a skillet over medium-low heat or on a sheet pan in a 375°F (190°C) oven until hot and crisp.
