Welp, this is it for the season. I've only got one more summer inspired recipe for those holding onto each sun drenched day before the official start of Autumn (just one week left!). One final hurrah for summer: cheesy black bean quesadillas with peach jicama salsa.
This recipe was brought to fruition (no pun intended but 😄) during insanely ripe peach season aka August. I had more peaches than I knew what to do with (so many peach dishes I can't even). Ergo, peach jicama salsa.
That jicama tho. Truly the secret ingredient. You might not think much of it (really not too much flavor), but the texture. SO much crunch while still letting the peach flavors shine.
Also, you might be surprised by the lack of meat in these cheesy black bean quesadillas. After a long day of work, sometimes I just can't find the energy to deal with any form of sauteing, marinating, etc. But there's almost always a can of black beans and a can of fire roasted corn in my pantry! (If you're looking to add a little more sustenance to your quesadilla, check out these 30 minute loaded steak quesadillas).
20 minute cheesy black bean quesadillas with peach jicama salsa. Enjoy the summer flavors while you still can! Recipe below 😁.Print
A super quick and easy week night vegetarian dinner with a homemade summer style peach salsa!
For the Quesadillas
- 4 flour tortillas
- 2 cups shredded Mexican four cheese blend
- ½ cup canned fire roasted corn kernels, drained
- 1 cup canned black beans, drained
- 4 ounce can diced green chiles
- ½ cup tomatillo verde salsa, homemade or store bought
- 2 tablespoons fresh cilantro, roughly chopped
- Pinch of coarse salt
For Peach Jicama Salsa
- 2 ripe yet firm yellow peaches, diced
- 6 ounces jicama sticks, diced
- ½ to 1 jalapeno (depending on how spicy you want it!), seeded and minced
- ½ cup red onion, diced
- ¼ cup fresh cilantro, roughly chopped
- Juice of 1 lime (about 2 tablespoons)
- Pinch of coarse salt, more as desired
- Make the salsa: combine all ingredients for the salsa in a medium bowl. Stir until combined, add more salt to taste. Chill until ready to serve.
- Preheat oven to 425˚F. Prepare a baking sheet with a piece of parchment paper.
- Place 2 tortillas on the prepared sheet. Spread green salsa on each one and sprinkle with ½ cup of the cheese.
- Top each one evenly with black beans, corn, green chiles, and cilantro.
- Sprinkle the rest of the cheese evenly over both quesadillas and cover with remaining tortillas.
- Bake in the oven for 6-8 minutes, until cheese is melted and tortillas are warmed through.
- Remove from oven and slice as desired. Top with peach jicama salsa and garnish with thinly sliced jalapeno. Serve immediately.