Description
Crispy quesadillas filled with black beans, corn, and melted cheese, served with a tangy chive dipping sauce.
Ingredients
Scale
- 1 (10-inch) flour tortilla
- 1 MorningStar chipotle black bean veggie burger or 15 oz drained black beans mixed with 15 oz drained corn
- 3 tablespoons shredded Mexican blend cheese
- Cooking spray or 1 teaspoon neutral oil
- 1 teaspoon taco seasoning
- 1/2 cup sour cream
- 1/4 teaspoon ground cumin
- 1 tablespoon finely chopped chives
Instructions
- Prepare the filling: If using the veggie burger, cook according to package instructions and chop finely. If using canned beans and corn, drain both and combine in a bowl; stir in taco seasoning.
- Lay the tortilla flat and spread the filling over one half.
- Sprinkle cheese over the filling, fold the tortilla, and press gently to seal.
- Heat a nonstick skillet over medium heat and add cooking spray or oil. Cook the quesadilla for 2–3 minutes per side until golden brown and crispy.
- While cooking, mix sour cream, ground cumin, and chives in a bowl to make the dipping sauce.
- Remove the quesadilla, let rest for 1–2 minutes, slice into wedges, and serve with the sauce.
Notes
For a tangier dip, use Greek yogurt instead of sour cream. For vegan options, use dairy-free cheese and cashew cream.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 1550
- Sugar: 4g
- Sodium: 1200mg
- Fat: 44g
- Saturated Fat: 13g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 249g
- Fiber: 51g
- Protein: 64g
- Cholesterol: 30mg