Crispy Black Bean and Corn Quesadillas with Lime Crema

Name: Crispy Black Bean and Corn Quesadillas with Lime Crema
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Quick weeknight
Ingredients: 8 pieces large flour tortillas; 1 can (540 ml) black beans, drained and rinsed; 1 cup corn kernels; 2 cups shredded Monterey Jack cheese; 1 small yellow onion, finely diced; 2 cloves garlic cloves, minced; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp chili powder; 1 whole lime, juiced and zested; 0,25 cup fresh cilantro, chopped; 0,5 cup sour cream; 1 tbsp extra-virgin olive oil; 2 tbsp unsalted butter

Golden, buttery tortillas stuffed with smoky spiced beans, sweet corn and melty cheese, finished with a tangy lime-cilantro crema.

Time: 25 min
Servings: 4
Level: Easy
Calories: 992

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Original Olivi recipe · nutrition calculated per serving

Ingredients

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4servings

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Instructions

9 steps · tick them off as you cook

In a medium skillet over medium heat, warm 1 tbsp olive oil and sweat the diced onion for 3-4 minutes, until translucent.
3-4 minutes
Stir in garlic, cumin, smoked paprika and chili powder, toasting 30 seconds until fragrant.
Add the drained black beans and corn, mashing about half the beans with a fork to help the filling hold together.
Splash in the lime juice and a pinch of salt, cooking 2 minutes until the mixture is thick and jammy, then remove from heat and stir in chopped cilantro.
2 minutes
Meanwhile, whisk sour cream with lime zest, a squeeze of lime juice and a pinch of salt for the crema.
Lay a tortilla flat, sprinkle half with shredded cheese, spoon on the bean mixture, top with more cheese and fold over.
Heat a dry skillet over medium heat, add a small knob of butter, and toast quesadillas 2-3 minutes per side until deeply golden and crackling crisp.
2-3 minutes
Transfer to a cutting board and rest 1 minute so the cheese sets, then slice into wedges.
1 minute
Serve immediately with the lime crema, extra cilantro and lime wedges alongside.

Chef's tip

Mash half the beans rather than all of them — you get creamy structure that holds the quesadilla together while keeping some whole beans for texture and bite.