Loaded Steak Quesadillas with Rice, Black Beans and Charred Corn Salsa

These loaded steak quesadillas are a complete dinner that has something for everyone. Inside each golden tortilla, you’ll find a blend of melty Mexican cheeses and bites of juicy fajita-spiced steak. On the side, serve fluffy rice, simmered black beans and a bright charred corn salsa.

Don’t forget the toppings: creamy guacamole, cool sour cream, sliced scallions and a drizzle of hot sauce finish the dish. This is a hearty, flavor-packed meal that comes together quickly for a weeknight dinner or casual gathering.

Log in to save recipes and build weekly shopping lists.

Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

1 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 unit CornView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), stock concentrate and a pinch of salt. Bring to a boil, then cover and reduce heat to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. Pat steak dry with paper towels; thinly slice against the grain. In a medium bowl, combine steak, half the Fajita Spice Blend, ½ tsp salt (1 tsp for 4 servings) and pepper. Set aside. Wash and dry produce. Drain corn and pat dry with paper towels. Quarter lime. Trim and thinly slice scallions, separating whites from greens. Mince whites. Dice tomato into ½-inch pieces.
3. Heat a drizzle of oil in a large pan over high heat. Add corn and cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes (cover pan if kernels pop). Turn off heat; transfer corn to a second medium bowl and add tomato, scallion whites and juice from half the lime (whole lime for 4 servings). Stir to combine. Season with salt and pepper if desired. Set salsa aside. Wipe out pan.
4. While corn cooks, heat a drizzle of oil in a second small pot over medium heat. Add beans and their liquid, remaining Fajita Spice Blend and a pinch of salt. Bring to a simmer. Cook, stirring occasionally and smashing beans slightly, until warmed through, 4-6 minutes. Remove from heat, cover and set aside (beans will thicken as they sit).
5. Heat a large drizzle of oil in the pan used for corn over high heat. Add steak and cook, stirring occasionally, until browned all over, 2-4 minutes (steak will cook more in the quesadillas, so aim for medium-rare). Transfer to a plate. Wash and dry pan.
6. Place tortillas on a clean work surface; evenly top one half of each tortilla with Mexican cheese blend. Top with steak, then fold tortillas in half to create quesadillas. Heat a drizzle of oil in the pan used for steak over medium heat. Add quesadillas and cook until golden brown and cheese melts, 2-4 minutes per side (work in batches for 4 servings). Lower heat if browning too quickly.
7. Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). Divide corn salsa between small bowls. Cut quesadillas into thirds. Divide quesadillas, rice and beans between plates. Top quesadillas with guacamole, sour cream, scallion greens and as much hot sauce as you like. Serve with corn salsa and remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute bavette steak with flank steak, skirt steak or sirloin. Just be sure to slice thinly against the grain for tenderness.

Can I make this recipe vegetarian?

Absolutely! Omit the steak and add extra black beans or sautéed vegetables like bell peppers and onions. You can also use a plant-based protein substitute.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat quesadillas in a skillet or oven to maintain crispness.