Super fast, super easy, healthier, clear-your-pantry recipe! My carnivore husband and six-year-old both love these. You can make them more or less healthy depending on your preference, and they can easily be vegan. I like to reincarnate any leftovers into breakfast burritos!

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
4 quesadillas
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Coat a heavy skillet with 1/2 tablespoon butter and melt over medium heat. Add onions and garlic and cook until onion is soft, about 3 minutes. Add black beans, corn, salsa, cumin, coriander, salt, and chili powder. Cook until reduced to your liking, 5 to 10 minutes.

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  • Melt remaining 1/2 tablespoon butter in a separate skillet over medium heat. Place 1 tortilla in the pan, top with a layer of Cheddar cheese, and top 1/2 tortilla with the bean mixture. Fold tortilla in half and cook until cheese melts, 1 to 2 minutes per side. Repeat with the remaining tortillas, cheese, and bean mixture.

Cook's Notes:

I used all organic ingredients in these. For the gluten-free tortillas, I used Ezekiel 4.9 Sprouted Grain tortillas; they came out really tasty! I also used a mild, smoky tomato salsa which was a big hit with the kid.

Use any cheese you like in this.

Feel free to swap butter out for oil.

Nutrition Facts

405 calories; protein 18.8g 38% DV; carbohydrates 54.3g 18% DV; fat 14.9g 23% DV; cholesterol 37.3mg 12% DV; sodium 1643.2mg 66% DV. Full Nutrition
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