Stuffed Corn & Black Bean Quesadillas

This is one of those meatless recipes that you would never know (or care) is meatless! These are probably my favorite quesadillas ever, not joking. The combination of the beans and the cheese and the corn... seriously. Paul and I have come a long way from eating Taco Bell once every week when we were first married! It didn't help that we were living right next to an outlet mall that we absolutely loved. It was just too easy to drive through and get an order of quesadillas and some soft taco supremes, you know?! 
But honestly, I didn't know how much better Mexican food could be. So incredibly easy, too. If you want, allow the quesadillas to cool an extra ten minutes, slice into quarters instead, and you have a KICKING game day appetizer!

Stuffed Corn & Black Bean Quesadillas adapted from Budget Bytes, serves 8
8 burrito sized tortillas 15oz can black beans, drained and rinsed 1 cup frozen corn, do not thaw 1/2 red onion 1/2 cup flat leaf parsley 1 packet taco seasoning 2 cups shredded cheddar cheese sour cream salsa shredded lettuce

In small food processor, chop parsley and red onion. Dump diced onion and parsley into a large mixing bowl. Mix in black beans, frozen corn, taco seasoning, and cheese until well combined. 

Place 1/2 cup filling on half of a tortilla and fold. Cook over medium heat on a non-stick griddle. Flip when cheese has begun to melt and cook an additional 2 minutes. Repeat for remaining tortillas and filling. Allow to cool slightly, and slice each quesadilla in half with a pizza cutter. Serve with shredded lettuce, salsa, and sour cream for dipping.

P.S. - Silas just walked by the computer and asked me if I was making these for dinner. We just had them last night. This is the picky one.


In the mood for more Mexican flavors? I've got some other ideas for ya:

Southwest Chicken Wraps

Salsa Meatloaf Bites

Corn Chip Taco Salad

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