SafePlates

Ingredients

• 4 large flour tortillas (about 8 inches/20 cm in diameter)
• 1 cup shredded cheddar cheese (about 4 oz/113 g)
• 1/2 cup canned black beans, rinsed and drained (about 4 oz/113 g)
• 1/2 cup corn kernels, fresh or frozen (thawed if frozen) (about 4 oz/113 g)
• 1/2 cup diced and seeded bell peppers (about 4 oz/113 g)
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1 tablespoon vegetable oil (for cooking)

Instructions

1. Heat a large skillet over medium heat and add the vegetable oil.
2. Lay one tortilla flat in the skillet. Sprinkle a quarter of the cheese evenly over the tortilla.
3. In a bowl, combine the black beans, corn, and bell peppers. Add ground cumin, salt, and pepper, and mix thoroughly to ensure even seasoning.
4. Spread a quarter of the vegetable mixture over the cheese on the tortilla.
5. Place another tortilla on top, pressing down lightly. Cook for about 2-3 minutes or until the bottom tortilla is golden brown, adjusting the heat to medium-low as needed to prevent burning.
6. Carefully flip the quesadilla and cook the other side for another 2-3 minutes or until golden brown and the cheese is melted.
7. Remove from the skillet and repeat with the remaining tortillas and filling.
8. Cut each quesadilla into wedges and serve warm.

Tip

Optional: Serve with a side of salsa, sour cream, guacamole, or a fresh salad for a more rounded meal.