I probably don’t know you, but I’d bet you enjoy a quesadilla now and then because you probably love cheese. Who doesn’t? Cheese is like a solid hunk of love and happiness just waiting to be consumed. Melt it up and you’ve got liquid gold. Add it to just about anything and whatever you were cooking is easily 1000x better. Mix it in with pico de gallo, black beans and roasted corn, wrap some tortillas around it and you’ve got a mean meal. Cheese, you could say, makes life just a little bit better.
Quesadillas are great because they’re cheap, quick and delicious, but sometimes I want to step my quesadilla game up a bit. Unbeknownst to me, I had all of the makings of a great southwest style quesadilla already in my kitchen. A can of black beans: check. Frozen fire roasted corn: check. Pico de gallo: check. Mexican shredded cheese: check. Tortillas: oh crap. Okay, I had almost all of the ingredients. I literally ran to Trader Joe’s (jk, I drove) just to get tortillas for the epic quesadilla masterpiece I was about to make. 10 minutes later and I was in quesadilla heaven, and you can be too!
Southwest Corn and Black Bean Quesadillas
- tortillas of your choice (I prefer a corn and wheat blend)
- 1 cup of pico de gallo
- 1 can of black beans, drained and rinsed
- 1 cup of frozen fire roasted corn, thawed
- shredded Mexican cheese
Heat up a large skillet with a tablespoon of oil (or butter) over medium heat.
In a medium bowl, mix together the pico de gallo, black beans and corn.
Place one tortilla in the preheated skillet and add some shredded cheese. Spread about 2 tablespoons of the corn and black bean mixture on the tortilla and top with more cheese. Place the second tortilla on top, cover and let cook until the bottom is crispy and the cheese has melted. Flip and continue to cook until done.
This quesadilla is delicious all by itself or with homemade guacamole. Enjoy!