Name: Quesadillas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 tbsp Olive oil (divided); 1 piece yellow onion (finely diced); 2 cloves Garlic (minced); 1 tsp ground cumin; 1 piece chipotle chile in adobo sauce (finely chopped); 2 cans canned black beans (drained and rinsed); 150 g corn kernels (thawed if frozen); 2 tbsp lime juice (freshly squeezed); 200 g Monterey Jack cheese (coarsely grated); 8 pieces flour tortillas (20 cm tortillas); 15 g fresh cilantro (roughly chopped); 1/2 tsp fine salt (plus more to taste)

How to prepare

Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the onion and cook for 5 to 6 minutes, stirring occasionally, until softened and lightly golden. Add the garlic, cumin, and chipotle, then stir for 1 minute until fragrant.

Add the black beans, corn, salt, and 60 ml water. Bring to a gentle simmer, then cook uncovered for 8 to 10 minutes, stirring and lightly mashing about one-quarter of the beans, until the mixture is thick and spoonable.

Thick black bean and corn filling simmering in a skillet

AI-generated image

Remove the skillet from the heat and stir in the lime juice and cilantro. Taste and adjust the salt, then let the filling stand for 5 minutes so it cools slightly and becomes easier to spread.

Lay out the tortillas. Spread one-eighth of the filling over half of each tortilla, leaving a 1 cm border. Sprinkle each with one-eighth of the grated cheese, then fold the tortilla over to form a half-moon.

Wipe out the skillet and return it to medium heat. Brush the surface lightly with some of the remaining olive oil. Cook two quesadillas at a time for 2 to 3 minutes per side, pressing gently with a spatula, until golden brown and the cheese is fully melted. Add a little more oil as needed.

Golden quesadillas crisping in a skillet with melted cheese

AI-generated image

Transfer the quesadillas to a board and rest for 2 minutes so the cheese sets slightly. Cut each into three wedges and serve hot with lime wedges, salsa, and crema if desired.

Why this recipe works

Simmering the beans with tomato, aromatics, and chipotle concentrates their flavor while reducing moisture, creating a filling that stays savory and cohesive inside the crisp tortillas. Corn and lime add sweetness and lift to the rich melted cheese.

Storage and reheating

How to store it

Refrigerate cooled quesadillas in an airtight container for up to 3 days. Store leftover filling separately for the best texture.

How to reheat it

Reheat in a dry skillet over medium-low heat for 3 to 4 minutes per side, until the tortillas are crisp and the center is hot. Avoid microwaving if possible, as it softens the tortillas.