Quick Black Bean Corn Quesadillas (Printable)

A savory vegetarian quesadilla filled with black beans, corn, and melted cheddar for a quick, satisfying dish.

# Ingredient List:

→ 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 inch)
11 - 2 tablespoons olive oil or melted butter

# How-To Steps:

01 - In a medium bowl, combine black beans, corn, diced red bell pepper, sliced green onions, minced 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; evenly sprinkle 1/4 of the shredded cheese over half the tortilla, then layer 1/4 of the bean and corn mixture atop the cheese. Fold the tortilla to create a half-moon shape.
04 - Cook each side for 2 to 3 minutes until golden brown and cheese has melted. Repeat the process with remaining tortillas and filling, adding olive oil as needed.
05 - Slice quesadillas into wedges and serve hot with optional sides such as salsa, guacamole, or sour cream.

# Expert Advice:

01 -
  • It comes together in 20 minutes flat, no prep stress or fancy ingredients.
  • The crispy outside and gooey inside hit that comfort food sweet spot every time.
  • You can toss in whatever you have and it still turns out delicious.
02 -
  • Don't overfill the tortilla or it will split when you flip it and spill everything into the pan.
  • Let the quesadilla cook undisturbed for the full time or the bottom won't crisp up properly.
  • If the cheese isn't melting fast enough, cover the skillet with a lid for 30 seconds.
03 -
  • Use a cast iron skillet if you have one, it gives the tortilla an even better char and crunch.
  • Shred your own cheese from a block, it melts smoother and doesn't have the anti-caking powder that can make it gritty.
  • If you're making a bunch at once, keep finished quesadillas warm in a low oven while you cook the rest.
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