Summary

Instructions

1. 1

   Preheat the oven to 420°F. Prepare two 9×13-inch baking trays; set one aside and generously grease the bottom of the other with oil or cooking spray.

2. 2

   Pat the drained black beans and thawed corn dry with a clean kitchen towel to remove excess moisture.

3. 3

   In a large bowl, combine the black beans, corn, diced green chiles, taco seasoning, and garlic powder; mix well to combine.

4. 4

   Arrange the tortillas around the edges of the greased baking sheet so they are half-on and half-off; place 1–2 tortillas in the center to cover any gaps.

5. 5

   Spread the bean and corn mixture evenly over the tortillas, then top evenly with the cheese.

6. 6

   Place 1–2 tortillas in the center again, then fold the edge tortillas over to fully enclose the filling; spray or brush the tops with oil.

7. 7

   Place the second baking sheet on top to weigh down the quesadillas and bake on the middle rack for 15 minutes.

8. 8

   Remove the top baking sheet and bake for an additional 5 minutes, or until the tortillas are golden.

9. 9

   Cut into 12 pieces directly on the tray; transfer with a spatula and serve with salsa, pico de gallo, sour cream, or avocado crema.

10. 10

    Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze up to 2 months. Reheat in a 350°F oven or toaster oven for 15–20 minutes.