Easy Recipes: Black Bean and Corn Quesadillas (Leftover Recipe)
Dinner (30 Minute Meal)
  • 2 cups cooked leftover meat (chicken, beef, pulled pork, etc)
  • 1 can black beans, drained
  • 1 can corn, drained (or equivalent amount of frozen corn, which is what I prefer)
  • 1 can Rotel, drained
  • 1 small can sliced black olives
  • 8-10 flour tortillas
  • 2 cups cheese
  • garnish with optional items like: salsa, sour cream, guacamole, etc.
  1. In a large bowl add your shredded or diced cooked meat. In this case we are using pulled pork.
  2. Toss in the black beans, corn, Rotel and sliced olives. Stir until combined.
  3. Place one flour tortilla on a griddle over medium heat.
  4. On half of the tortilla add a bit of shredded cheese. When the cheese melts, this is what helps the tortilla stay sealed.
  5. Add a couple of spoonfuls of the meat and bean mixture on top of the cheese.
  6. Add a bit more shredded cheese on top of the meat mixture. (Notice, you are only using one half of the tortilla for your cheese and meat mixture.)
  7. Fold the top of the tortilla over and press down with a spatula. As the cheese melts it will secure the tortilla closed.
  8. Cook on each side for about 3-5 minutes until the tortilla is lightly brown.(During the cooking process you are heating up the filling.)
  9. Once both sides are brown remove the quesadilla from the griddle and cut it in half.
  10. Serve with rice and garnish with salsa, sour cream and guacamole.
Most of the time when I make these quesadillas I am using leftover chicken from a previous dinner. These quesadillas come together very quickly and this is another awesome 30 minute meal that is perfect for a busy school night. You can also go vegetarian and opt out of the meat. The black beans are full of protein.
Recipe by CrystalandComp.com at https://crystalandcomp.com/easy-recipes-black-bean-and-corn-quesadillas-leftover-recipe/