INGREDIENTS:
- 7 oz sweet corn (1/2 can, or full can if you like more)
- 15 oz black beans
- tortillas
- grated cheese
- I also added onion, bell pepper, and spinach. Can definitely be adjusted to your taste (chicken, tomato, avacado?).
- Use mexican seasoning blend OR these spices (I used spices):
- 1/2 teaspoon cayenne pepper ground (or less for less heat)
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- pinch black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin ground
- 1/4 teaspoon coriander seeds ground
- 1/2 teaspoon oregano
DIRECTIONS:
- Place (drained) corn and black beans into a large mixing bowl.
- Add mexican seasoning blend OR add all the spices listed in the ingredients section.
- Mix corn black beans and spices together. Keep aside.
- Preheat oven to 450° Fahrenheit.
- Lay parchment over sheet pan and place 2 soft tortilla on it.
- Spread ¼ of the cheese quantity over one half of one tortilla and spread some of the corn black bean filling over the bottom cheese layer. Finish with another ¼ of the cheese to create a top layer.
- Fold over tortilla to create quesadilla shape. Repeat the process with the other tortilla and use up remaining cheese and corn black bean filling.
- Center quesadilla on the baking sheet and bake quesadilla at 450° Fahrenheit for a total of 20-25 minutes or until crispy baked.
- Take out the quesadilla baked half way through to flip quesadillas over. That way they will cook on all sides.
- When you are done baking, allow to cool for 5 minutes and cut into serving portions. Serve up warm.
