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These chicken, black bean and corn quesadillas make for a quick, easy and super fresh meal
Corn tortillas are a tasty but less sturdy option for quesadillas, so it’s best to dig in with a knife and fork
I felt like something quick, easy and fresh for dinner, like my chicken fajitas, but I just made them last week so I thought I’d try a new combination: chicken, black beans, canned corn, garlic, lime juice and chili powder with cheese. It was fantastic!
Corn tortillas are a great gluten-free option that my dad got me onto but they don’t stand up for quesadillas (at least the kind I bought didn’t – my dad swears by the Que Pasa brand, a local company, but I couldn’t find them at my local grocery store).
Whole wheat tortillas stand up to folding and support the weight of the filling better, and folding them in half is less messy than stacking two on top of each other.
I made one meal with whole wheat tortillas folded in half and heated on the electric grill (pictured below) and one meal with open-faced corn tortillas (pictured above), which are my favourite option but best eaten with a knife and fork.
Ingredients
Serves 8
Instructions