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Easy • Vegetarian

Black Bean and Corn Quesadillas

Flavorful black beans and sweet corn are layered with melty cheese in crispy tortillas for a quick, satisfying meal.

Prep
10 min
Cook
10 min
Servings
4
Level
Easy
Black Bean and Corn Quesadillas

When hunger strikes and time is short, these Black Bean and Corn Quesadillas come to the rescue! They’re incredibly easy to whip up, packed with wholesome ingredients, and deliver irresistible cheesy goodness in every bite. Perfect for a quick lunch, dinner, or even a tasty snack!

Ingredients

Yield: 4 servings

Main

  • 1 tbsp olive oil
  • 1/2 small onion, finely diced
  • 1 clove garlic, minced
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 cup frozen corn (thawed)
  • 1/2 tsp ground cumin
  • 1/4 tsp chili powder
  • Salt and black pepper to taste
  • 8 (8-inch) flour tortillas
  • 2 cups shredded Monterey Jack or cheddar cheese
  • Optional toppings: salsa, sour cream, avocado, cilantro

Preparation

  1. Step 1

    Heat olive oil in a medium skillet over medium heat. Add diced onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for 1 minute until fragrant.

  2. Step 2

    Stir in the rinsed black beans, thawed corn, ground cumin, and chili powder. Cook for 3-5 minutes, stirring occasionally, until heated through and flavors have melded. Season with salt and pepper to taste.

  3. Step 3

    To assemble quesadillas: Heat a large non-stick skillet or griddle over medium heat. Place one tortilla in the dry skillet. Sprinkle about 1/4 cup of cheese over one half of the tortilla.

  4. Step 4

    Spoon about 1/4 cup of the black bean and corn mixture over the cheese. Sprinkle another 1/4 cup of cheese on top of the filling.

  5. Step 5

    Fold the other half of the tortilla over the filling. Cook for 2-3 minutes per side, or until golden brown and the cheese is melted and bubbly. Repeat with remaining tortillas and filling.

  6. Step 6

    Remove from skillet, slice into wedges, and serve hot with your favorite toppings.

Tips

  • For a bit of heat, add a pinch of red pepper flakes to the bean mixture.
  • Don't overfill the quesadillas, or they will be hard to fold and flip.

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