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Potato, Corn, Black Bean and Jalapeno Quesadillas

Potato, Corn, Black Bean and Jalapeno Quesadillas
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Total Time:
20 minutes

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- ½ lb. Washington Russet potatoes
- 1 tablespoon olive oil
- 2 red onions, thinly sliced (about 2 cups)
- 1 jalapeño pepper, seeded and chopped
- teaspoon chili powder
- teaspoon ground cumin
- cup fresh or thawed frozen corn kernels
- 1 cup no-salt added canned black beans, drained and rinsed
- 2 tablespoons chopped fresh cilantro
- ¼ teaspoon salt
- 4 (7-inch) flour tortillas
- 1 cup (4 oz.) shredded reduced-fat sharp cheddar cheese


Scrub potatoes with vegetable brush under cold running water.  Peel and thinly slice.  Place in 3-quart saucepan and add cold water to cover.  Over high heat, bring to boiling.  Reduce heat to medium-high, cover and simmer until tender, about 8 minutes.  Drain.

In large nonstick skillet over medium high heat, heat oil.  Add onion, jalapeño pepper and cumin.  Cook, stirring occasionally, until lightly browned, about 5 to 6 minutes.  Stir in corn and cook 2 minutes.  Remove from heat and stir in potatoes, beans, cilantro and salt.

Place tortillas on cutting board.  Top half of each tortilla with 2 tablespoons of the cheese, ¼ of the potato mixture and 2 tablespoons of remaining cheese.  Fold plain half of each tortilla over the filling to form a semi-circle.  Repeat for remaining t tortillas.

Wipe out the skillet and heat over medium-heat.  Add 2 quesadillas and cook, turning once, until browned, cheese has melted and filling is hot, about 5 to 6 minutes.  Transfer to a cutting board and repeat with remaining 2 quesadillas.  Cut each quesadilla in half and serve.

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