Black Bean and Corn Quesadilla 

Refried Black Beans

2 cans black beans, with liquid

1 onion, chopped finely in a food processor

4 cloves garlic, chopped finely in a food processor

1 tsp chili powder

Olive oil

Salt and pepper

Heat oil in a saucepan over medium high heat. Add onions and garlic. Cook until fragrant and soft, 3-5 minutes.  Add chili powder, salt and pepper and cook until you smell the chili powder toasting.  Add the black beans with the liquid, reduce heat and simmer for 20 minutes. While cooking mash the beans against the side of the pan with a spoon.  You can also use an immersion blender if easier.  The beans will firm more during cooking.

Black Bean, Corn and Cheese Quesadilla

Fresh Shredded cheese, I like Colby jack

Refried Black Beans

Fresh or frozen corn kernels, if using frozen just defrost


Layer tortilla with cheese, black beans and corn. Top with another tortilla and cook in a pan or griddle, flipping until cheese is melted and tortilla is crisp.

Serve with any toppings. I like sour cream, avocado and salsa.


I try not to buy preshredded cheese. Starch is always added to preshredded to stop it from sticking together in the packaging. I find that this makes the cheese dry and can change the texture when melted. Shredding your own cheese is easy. You can use a box grater or a food processor with a shredder attachment. I alway shred more then I need and keep the extra in the fridge for other things.


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