smoky maple chipotle cheddar black bean quesadillas____________________________Black beans and corn tossed in a sweet n' spicy maple chipotle marinade and layered within tortillas with a generous helping of cheddar cheese. Perfect, easy weeknight Tex-Mex meal - serve with guacamole to really complete the picture!
Ingredients
- 1 cup corn, thawed from frozen or canned
- 1 cup black beans, drained and rinsed
- 2 tsp chipotle sauce (from canned chipotle peppers)
- 2 tbsp maple syrup
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp chili powder
- kosher salt and pepper
- 1 cup shredded cheddar cheese
- 4 flour tortillas
- homemade guacamole, cilantro, and fresh lime wedges, to serve
Instructions
- In a bowl, mix corn, black beans, chipotle sauce, maple syrup, cumin, oregano, chili powder, and a pinch of salt and pepper until well combined.
- Line two tortillas on a flat surface. Spread half of the corn and black bean mixture onto each. Top with cheddar cheese. Layer second tortilla atop and press gently to help adhere.
- Coat a skillet in olive or avocado oil and heat over medium. Place one quesadilla in the pan and cook 4 minutes on one side, then flip and cook 4 minutes on the other side. Monitor your heat closely to prevent burning! Repeat with the second quesadilla.
- Slice quesadillas into 6-8 wedges. Squeeze lime juice overtop and sprinkle cilantro leaves, as desired. Serve with guacamole.