The useful part
How to make it
- 1
Rinse and drain the black beans, then mash half of them with the salsa so the filling holds together.
- 2
Spread the beans over four tortillas and top with cheddar and corn; fold each tortilla in half.
- 3
Toast the quesadillas in a lightly oiled skillet for 2 to 3 minutes per side until crisp and melted.
- 4
Slice into wedges and serve with sour cream, salsa, and avocado.
No scavenger hunt required
Easy substitutions
Use the closest swap that fits what you have and the texture you want.
beans
beans, lentils, tofu, or another filling that fits the dish
fresh vegetables
frozen vegetables or another quick-cooking seasonal vegetable
Make tomorrow easier
Leftover plan
Leftover plan
Keep the filling and crisp toppings separate; tomorrow they can become a bowl or wrap.
Storage
Refrigerate leftovers within 2 hours in a shallow sealed container and use them within 3 days.
Reheat
Reheat gently to 165°F throughout, adding a splash of water or broth when the texture needs help.
Food safety guidance
For cooling, storing, and reheating details, use the USDA references below.