Quick Black Bean Corn Quesadillas (Printable version)

A flavorful blend of black beans, corn, and cheese folded in warm tortillas, ready in 20 minutes.

# Needed ingredients:

→ Vegetables & Beans

01 - 1 cup canned black beans, drained and rinsed
02 - 1 cup canned or frozen corn kernels, thawed if frozen
03 - 1 small red bell pepper, diced
04 - 2 green onions, finely sliced
05 - 1 small jalapeño, seeded and minced (optional)

→ Dairy

06 - 1 1/2 cups shredded cheddar cheese or Monterey Jack

→ Spices & Seasonings

07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon chili powder
09 - Salt and pepper, to taste

→ Other

10 - 4 large flour tortillas (8–10 inches)
11 - 2 tablespoons olive oil or melted butter

# How to make it:

01 - In a medium bowl, combine black beans, corn, diced red bell pepper, sliced green onions, jalapeño if using, ground cumin, chili powder, salt, and pepper. Mix thoroughly.
02 - Warm 1/2 tablespoon olive oil in a large nonstick skillet over medium heat.
03 - Place one tortilla flat in the skillet. Sprinkle one quarter of the shredded cheese over half of the tortilla, then add one quarter of the bean and corn mixture on top. Fold the tortilla over to form a half-moon shape.
04 - Cook for 2 to 3 minutes on each side, or until the tortilla is golden brown and the cheese has melted. Repeat the process with the remaining tortillas and filling, adding oil as required.
05 - Cut each quesadilla into wedges and serve immediately, optionally accompanied by salsa, guacamole, or sour cream.

# Expert Suggestions:

01 -
  • It comes together in the time it takes to scroll through takeout menus, but tastes like you actually tried.
  • The filling is forgiving and you can swap almost anything in or out depending on what you have around.
  • Crispy on the outside, melty in the middle, and hearty enough to feel like a real meal.
02 -
  • Do not overfill the tortilla or it will split open when you flip it, I learned that the messy way.
  • Medium heat is your friend, too high and the outside burns before the cheese melts.
  • Press down gently with the spatula while cooking to help everything stick together inside.
03 -
  • Let the quesadilla rest for a minute after cooking so the cheese sets slightly and does not all ooze out when you slice it.
  • If you are making several at once, keep the finished ones warm in a low oven while you cook the rest.
  • A cast iron skillet works beautifully if you have one, it holds heat evenly and gives the best crisp.
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