Black-bean cheese quesadillas

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• Large flour tortillas4
• Black beans, drained and rinsed1 15-oz can
• Frozen corn, thawed1 cup
• Shredded Monterey Jack cheese2 cups
• Scallions3
• Prepared tomato salsa1 cup
• Lime1
• Ground cumin1 tsp
• Olive oil2 tsp

How dinner comes together

1. 1

   Mash about half the black beans in the bowl. Stir in the whole beans, corn, sliced scallions, cumin and juice from half the lime.

2. 2

   Spread the filling over one half of each tortilla, leaving a 1/2-inch edge. Add the cheese and fold the empty halves over.

3. 3

   Heat 1 teaspoon oil in the skillet over medium. Cook two quesadillas until deep golden underneath, 2–3 minutes.

4. 4

   Flip carefully and cook until the second side is golden and the cheese has melted, 2–3 minutes. Repeat with the remaining oil and quesadillas.

5. 5

   Rest for 1 minute so the filling stays put, then cut each quesadilla into three wedges. Serve with salsa and the remaining lime.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• Milk
• Wheat

Equipment

• Large nonstick skillet
• Mixing bowl
• Potato masher