Quick Black Bean Corn Quesadillas (Printable)

A flavorful combination of black beans, corn, and cheese in a golden tortilla, ready in 20 minutes.

# What You'll Need:

→ 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 to 10 inches)
11 - 2 tablespoons olive oil or melted butter

# How to Make It:

01 - In a medium bowl, mix black beans, corn, red bell pepper, green onions, jalapeño if using, ground cumin, chili powder, salt, and pepper until well combined.
02 - Warm half a tablespoon of olive oil in a large nonstick skillet over medium heat.
03 - Place one tortilla flat in the skillet. Evenly distribute one-quarter of the cheese over half the tortilla, then top with one-quarter of the bean and corn mixture. Fold the tortilla to create a half-moon shape.
04 - Cook for 2 to 3 minutes per side until the tortilla is golden brown and cheese has melted. Add more oil as needed for remaining tortillas and filling.
05 - Slice each quesadilla into wedges and serve hot. Complement with salsa, guacamole, or sour cream as desired.

# Expert Advice:

01 -
  • It comes together faster than takeout and tastes way better.
  • The filling is flexible so you can swap in whatever veggies or proteins you have on hand.
  • Each bite delivers a perfect balance of creamy cheese, hearty beans, and sweet corn crunch.
02 -
  • Don't overfill the tortillas or the filling will spill out when you flip them, less is more here.
  • Keep the heat at medium so the cheese melts completely before the tortilla burns.
  • Rinse those canned beans well or the filling will taste too salty and metallic.
03 -
  • Use a nonstick skillet or a well-seasoned cast iron pan to prevent sticking and ensure even browning.
  • Press down gently with your spatula while cooking to help the cheese glue everything together.
  • Warm your tortillas for a few seconds before assembling if they're stiff, it makes folding easier and prevents cracking.
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