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american

Black Bean Sweet Corn Quesadilla with Chipotle Lime Crema

This dish pairs black beans with corn kernels, chipotle in adobo and lime juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Easy
Balanced High satiety Vegetarian
300 kcal 2000 kcal
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Estimated macros per portion

26 g Protein
72 g Carbohydrates
27 g Fat
4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 2 piece (90g) flour tortillas (8-inch) 328 kcal
  • 1g black beans (canned, drained and rinsed) 1 kcal
  • 1g corn kernels (fresh or frozen) 0 kcal
  • 64g monterey jack cheese (shredded) 257 kcal
  • 0g plain Greek yogurt (2%) 0 kcal
  • 1 tsp (2g) chipotle in adobo (minced) 4 kcal
  • 1 tbsp (14g) lime juice 4 kcal
  • 1 tsp (5g) olive oil 44 kcal
  • 1 tsp (2g) chili powder 6 kcal
  • 0.25 tsp (1g) kosher salt 0 kcal

Cooking instructions

  1. black beans (cannedcorn kernels (fresh or frozen)chili powderkosher salt
    In a bowl, mash half the black beans with a fork; stir in remaining beans, corn, chili powder, and a pinch of salt.
  2. plain Greek yogurt (2%)chipotle in adobo (minced)lime juice
    Stir yogurt with chipotle in adobo and lime juice to make a smoky crema.
  3. flour tortillas (8-inch)black beans (cannedcorn kernels (fresh or frozen)monterey jack cheese (shredded)
    Heat a skillet over medium. Place one tortilla down, sprinkle half the cheese, then spread bean-corn mixture, then remaining cheese; top with second tortilla.
  4. monterey jack cheese (shredded)
    Cook 2-3 minutes until golden, then flip and cook 2 minutes more until cheese melts.
  5. chipotle in adobo (minced)lime juice
    Slice into wedges and serve with chipotle lime crema.

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