Black Bean and Corn Quesadillas


kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Box grater (adult needed)
  • Measuring cup
  • Can opener
  • Colander or strainer
  • Small mixing bowl
  • Wooden spoon
  • Large nonstick skillet
  • Heat-proof spatula
  • Large plate, for serving



  • 2 8-inch whole-grain tortillas
  • 1⁄2 cup grated Monterey Jack or cheddar cheese
  • 1⁄4 cup canned or cooked black beans, drained and rinsed
  • 1⁄4 cup canned or frozen corn, drained or thawed as needed
  • 2 scallions, greens and whites, thinly sliced



  • Put the tortillas on the cutting board and sprinkle half the cheese over half of each one.
  • Put the beans, corn, and scallions in the mixing bowl, and mix well with the spoon.
  • Sprinkle half the bean and corn mixture over the cheese on each tortilla, then fold the tortilla to make a half-moon shape.
  • Put the skillet on the stove and turn the heat to medium-low. Add the quesadillas and press down gently with the spatula. Cook until they are spotty brown and crisp and the cheese has melted, about 2 minutes per side.
  • Put them on the cutting board and cut into wedges. Serve right away.



• a spoonful of plain yogurt
• a sprinkle of fresh, leafy herbs such as cilantro, basil, or chives
• a dash of hot sauce
• a handful of baby spinach

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