Original Post: https://www.evolvingtable.com/corn-tortilla-quesadillas/
Quick Corn Tortilla Quesadillas
You're only 7 minutes away from biting into these cheesy, bean-loaded Corn Tortilla Quesadillas! These are perfect for a quick vegetarian snack, or add some taco meat or shredded chicken for a more filling meal.
Servings: 4 servings
Ingredients
- 2-3 tablespoons avocado oil or coconut oil
- 8 corn tortillas
- 1 cup refried black beans or pinto beans
- 1 ½ cups shredded Cheddar cheese or Monterrey Jack
- 1 cup shredded chicken or taco meat optional
- 1 tablespoon Sriracha sauce optional
- ¼ cup finely chopped cilantro optional
- Salt and black pepper to taste
Instructions
- Add 1 tablespoon oil to a large stainless steel or non-stick skillet over medium heat. Move the skillet around so it completely coats the bottom.2-3 tablespoons avocado oil
- Once the oil is hot, add 3-4 tortillas in a single layer. Cook tortillas for 1 minute, or until the edges start to crisp up. Flip tortillas over using tongs or a spatula. Spread 2 tablespoons refried beans on one half of each of the tortillas and sprinkle 3 tablespoons shredded cheese on the other half of the tortilla. Sprinkle a pinch of salt and black pepper all over each one.8 corn tortillas, 1 cup refried black beans, 1 ½ cups shredded Cheddar cheese, Salt and black pepper
- Optional: add 3 tablespoons chicken to each tortilla on the side with the beans, drizzle with Sriracha, and sprinkle with cilantro.1 cup shredded chicken or taco meat, 1 tablespoon Sriracha sauce, ¼ cup finely chopped cilantro
- Once cheese has melted, fold each tortilla over and smash down with the back of a spatula until it almost oozes out. Cut each quesadilla in half, width-wise. Repeat with the remaining tortillas and filling ingredients.
- Serve with additional chopped cilantro, salsa, and/or guacamole. Enjoy!
Video
Notes
- Nutritional: Information is calculated for 4 quesadilla quarters without shredded chicken or taco meat.
- Storage: Store leftover quesadillas in an airtight container in the fridge for up to 4 to 5 days. Reheat in a skillet to keep them crispy.
- Freezing: Flash freeze quesadillas in a single layer, then transfer to a freezer-safe container. Freeze for up to 3 to 4 months. Reheat from frozen in a skillet for best results.
- Go easy on the filling: Too much filling can make the tortillas soggy and harder to fold—less is more here!
- Customize it: Swap in different beans, cheeses, or proteins depending on what you have. Sautéed veggies, scrambled eggs, or taco leftovers all work great!
Nutrition
Calories: 388kcal | Carbohydrates: 31g | Protein: 15g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 42mg | Sodium: 552mg | Potassium: 272mg | Fiber: 6g | Sugar: 1g | Vitamin A: 500IU | Vitamin C: 4mg | Calcium: 358mg | Iron: 2mg
