I Need a Recipe

Easy • Vegetarian

Cheesy Bean & Corn Quesadillas

Quick and flavorful quesadillas packed with seasoned black beans, sweet corn, and gooey cheese.

Prep
10 min
Cook
10 min
Servings
4
Level
Easy
Cheesy Bean & Corn Quesadillas

When hunger strikes and you need something satisfying, fast, these Cheesy Bean & Corn Quesadillas are your new best friend! They are ridiculously easy to make, endlessly customizable, and packed with savory, cheesy goodness. Perfect for a quick lunch, a light dinner, or even a fun appetizer, these quesadillas are sure to become a family favorite.

Ingredients

Yield: 4 servings

Main

  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 (15-oz) can black beans, rinsed and drained
  • 1 cup frozen corn (thawed)
  • 1 tsp chili powder
  • ½ tsp ground cumin
  • ¼ tsp garlic powder
  • Salt and black pepper to taste
  • 8 (8-inch) flour tortillas
  • 2 cups shredded Monterey Jack or cheddar cheese (or a blend)
  • Optional for serving: salsa, sour cream, avocado, fresh cilantro

Preparation

  1. Step 1

    Heat olive oil in a medium skillet over medium heat. Add chopped onion and cook until softened, about 3-4 minutes.

  2. Step 2

    Add rinsed black beans, thawed corn, chili powder, cumin, and garlic powder to the skillet. Stir well and cook for 3-5 minutes, mashing some of the beans lightly with the back of a spoon, until heated through and fragrant. Season with salt and pepper to taste. Remove from heat.

  3. Step 3

    Heat a large dry skillet or griddle over medium heat. Place one tortilla in the hot skillet. Sprinkle half of the tortilla with about ¼ cup of cheese, then spoon about ¼ cup of the bean and corn mixture over the cheese. Top with another ¼ cup of cheese.

  4. Step 4

    Fold the empty half of the tortilla over the filling. Cook for 2-3 minutes per side, or until the tortilla is golden brown and crispy and the cheese is melted and gooey.

  5. Step 5

    Transfer cooked quesadilla to a cutting board, slice into wedges, and repeat with remaining tortillas and filling. Serve immediately with desired toppings.

Tips

  • Don't overfill the quesadillas, or they'll be hard to fold and manage.
  • For a spicier kick, add a pinch of red pepper flakes to the bean mixture or a dash of hot sauce.

More recipes you'll love

Creamy Tomato Chickpea Curry
Weeknight•35 min
Creamy Tomato Chickpea Curry

A rich and fragrant vegetarian curry packed with chickpeas and tomatoes in a luscious, spiced coconut sauce.

Black Bean and Corn Quesadillas
Easy•20 min
Black Bean and Corn Quesadillas

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