Quick Black Bean Corn Quesadillas (Print version)

A savory blend of black beans, corn, and cheese folded into crispy tortillas for a simple meal.

# 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 black pepper to taste

→ Other

10 - 4 large flour tortillas, 8 to 10 inches
11 - 2 tablespoons olive oil or melted butter

# Directions:

01 - In a medium bowl, mix black beans, corn, diced red bell pepper, green onions, jalapeño if using, ground cumin, chili powder, salt, and pepper until evenly combined.
02 - Heat half a tablespoon of 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 layer one-quarter of the bean and corn mixture on top. Fold the tortilla to form a half-moon.
04 - Cook for 2 to 3 minutes on each side or until the exterior is golden brown and the cheese has melted. Repeat the process with the remaining tortillas and filling, adding oil to the skillet as needed.
05 - Cut each quesadilla into wedges and serve immediately with optional accompaniments like salsa, guacamole, or sour cream.

# Expert Tips:

01 -
  • Everything comes together in one skillet, so cleanup is almost nonexistent.
  • The corn gets sweet and jammy against the beans, and the cheese holds it all together like a warm hug.
  • You can double the batch and freeze half for those nights when even twenty minutes feels like too much.
02 -
  • Do not overfill the tortilla or it will split when you fold it, and you will lose half the filling to the pan.
  • Let the quesadilla sit for thirty seconds after you pull it off the heat so the cheese sets slightly and does not ooze everywhere when you cut it.
03 -
  • Press down gently with the spatula while cooking to help the cheese melt evenly and bind the filling together.
  • Use a pizza cutter to slice them into wedges, it is faster and cleaner than a knife.
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