4 – 5 hot dogs, slices into ¼ -inch circles

Salt and black pepper

1 tbsp oil

1½ tbsp. olive oil

1 can black beans, drained and rinsed

1 can whole kernel corn, drained

1 sweet pepper, seeded and diced

1 small onion, diced

2 tsp taco seasoning

Pinch of salt and pepper

½ tsp pepper sauce

1½ cups grated cheddar

8 flour tortillas


  1. Heat the oil in a saute pan and cook the hot dogs. Remove and set aside.
  2. In the same pan, heat the 1½ tbsp. oil over medium high heat. Add the onions and the sweet peppers and cook just until the vegetables are tender. Mix in the black beans and corn. Add the taco seasoning, salt, pepper and pepper sauce. Mix well. Stir in the hot dogs. Taste and adjust seasoning. Remove from heat.
  3. Heat a saute pan over medium high heat.
  4. Place a flour tortilla flat on a cutting board. Sprinkle half of the tortilla with some grated cheese. Evenly top the cheese with some of the hot dog mixture. Fold the other side of the tortilla over the filling, pressing down firmly. Place the quesadilla in the hot pan, pressing down firmly with a spatula. The cheese will begin to melt and seal the quesadilla.
  5. After 1 - 2 minutes, flip the quesadilla over and let crisp a bit on the other side. The quesadillas should be a bit crisp and the cheese melted. Do not leave unattended as they can burn easily.
  6. Remove and repeat until done. Cut the quesadillas into triangular shapes and serve with sour cream, and salsa. Avocado or guacamole is also a good addition. Serve warm.

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