Emeril's Black Bean and Corn Quesadillas


YIELD Serves 6 to 8


Black Bean & Corn Quesadillas:
2 teaspoons olive oil, plus more for cooking quesadilla
1/2 cup diced red pepper
1 cup frozen corn
1/2 cup canned black beans, rinsed and drained
1 teaspoon ground cumin
Kosher salt and black pepper
1 lime, juiced
10 7‑inch flour tortillas
1 tablespoon chopped fresh cilantro
3/4 cup grated queso blanco cheese or Monterey
jack cheese
Salsa for serving, recipe follows
Light Sour Cream for serving
Emeril's Salsa:
1 8‑ounce can petite diced tomatoes and their juice
3 tablespoons extra virgin olive oil
1 tablespoon lime juice
1 tablespoon minced yellow onion
1 tablespoon minced green bell pepper
1/2 teaspoon Kosher salt and black pepper
1/2 teaspoon salt minced garlic
1/2 teaspoon Emeril's Kick It Up green pepper sauce or other green hot-pepper sauce


Black Bean & Corn Quesadillas:

  1. Heat 1 teaspoon olive oil in a medium sized saute pan over medium heat. Add red peppers, corn, and black beans. Season with cumin, salt and pepper, cook for 3 to 5 minutes.
  2. Add the lime juice, stir to combine, and remove from heat.
  3. To assemble: Lay one tortilla in a hot skillet. Add 1/4 cup filling and then top with 2 tablespoon grated cheese. Top with another tortilla and cook for 2 to 3 minutes, until slightly browned on the bottom tortilla. Flip and cook on the other side until slightly browned and the cheese has melted.
  4. Cut each quesadilla into six triangles and serve warm with Salsa and light sour cream.

    This recipe was featured in the Eco-Friendly Birthday Party episode of Emeril Green.

  5. Combine ingredients in a small bowl. Let rest at least 30 minutes to allow flavors to blend.
This recipe appears in: Mexican

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