Stuffed Corn & Black Bean Quesadillas

Stuffed Corn & Back Bean Quesadillas 1

This is one of those meatless recipes that you would never know (or care) is meatless! These are probably my favorite quesadillas ever, not joking. The combination of the beans and the cheese and the corn… seriously. I have come a long way from eating Taco Bell once every week ! It was just too easy to drive through and get an order of quesadillas and some soft taco supremes, you know?! But honestly, I didn’t know how much better Mexican food could be. So incredibly easy, too. If you want, allow the quesadillas to cool an extra ten minutes, slice into quarters instead, and you have a KICKING game day appetizer!Stuffed Corn & Black Bean Quesadillasadapted from Budget Bytes, serves 88 burrito sized tortillas15oz can black beans, drained and rinsed1 cup frozen corn, do not thaw1/2 red onion1/2 cup flat leaf parsley1 packet taco seasoning2 cups shredded cheddar cheesesour creamsalsashredded lettuceIn small food processor, chop parsley and red onion. Dump diced onion and parsley into a large mixing bowl. Mix in black beans, frozen corn, taco seasoning, and cheese until well combined. 

Place 1/2 cup filling on half of a tortilla and fold. Cook over medium heat on a non-stick griddle. Flip when cheese has begun to melt and cook an additional 2 minutes. Repeat for remaining tortillas and filling. Allow to cool slightly, and slice each quesadilla in half with a pizza cutter. Serve with shredded lettuce, salsa, and sour cream for dipping.


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