Pepper, Corn & Black Bean Quesadillas

Adapted from The CSA Cookbook by Linda Ly


  • 1 tbsp Olive Oil, and more oil/butter for greasing
  • 1/2 Onion, minced
  • 4 cloves Garlic, minced
  • 1-2 Sweet Pepper, finely chopped
  • 2 ears Corn, kernels cut off the cob
  • 1/2 Jalapeno, minced
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 2 cups cooked Black Beans
  • 4 10-inch Flour Tortillas
  • 2-3 cups Shredded Cheese of your choice
  • Sour Cream for garnish
  • Pico de Gallo for garnish (rough chop some tomatoes, onion, and cilantro, add salt and lemon juice and you're good to go!)


  1. Heat a large skillet over medium-high heat. Add the oil, onions and garlic and cook until tender and fragrant, 2-3 minutes. Stir in the eggplant, jalapeno, sweet peppers, salt, and pepper, and cook until the vegetables are soft, about 5 minutes. Add the beans and corn and heat through for 2 minutes. Remove skillet from heat.

  2. Heat another large skillet over medium heat. Grease the surface with butter and place a tortilla in the skillet. 

  3. Layer the cheese (a heaping ¼ cup, or more if you’d like) and vegetables (a heaping cup) over half of the tortilla, then top with more cheese. Fold the tortilla in half, press down lightly with a spatula, and toast for about 2 minutes per side until the tortilla is golden brown and the cheese is melted. Repeat with the remaining tortillas and fillings. (If you can’t load up the tortilla that fast, you can assemble it on a plate before transferring it to the hot skillet.)

  4. To serve, slice each quesadilla into halves or quarters and add sour cream and pico de gallo on top.