Chorizo, Black Bean and Corn Quesadilla


Easy dinner for the weeknight.

Chorizo, Black Bean, and Corn Quesadillas

Serves 6

40 minutes


8 oz. Mexican chorizo

1 can black beans, drained

1 corn cob, kernels removed

½ tsp. cumin

1/3 cup tomatillo salsa

6 flour tortillas

8 oz. shredded Mexican cheese


In a skillet over medium heat cook chorizo for 5 minutes of until browned. Add black beans, corn kernels, and cumin. Stir and cook for 4 minutes. Spread salsa over tortilla, sprinkle with cheese and filling on half of each tortilla. Wipe skillet clean. Fold tortillas in half and place one at a time on skillet over medium high heat for 1 minute each side or until lightly browned and cheese has melted. Serve with extra salsa.

Inspired by Southern Living


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