Quick Black Bean Corn Quesadillas (Printable)

A flavorful dish featuring black beans, sweet corn, and melted cheese for a quick meal.

# What You 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:

01 - Combine black beans, corn, diced red bell pepper, sliced green onions, jalapeño if using, ground cumin, chili powder, salt, and pepper in a medium bowl. 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 one quarter of the shredded cheese over half of the tortilla, then add one quarter of the bean and corn filling on top. Fold the tortilla to form a half-moon.
04 - Cook each side for 2 to 3 minutes until golden brown and cheese is melted. Repeat the process with remaining tortillas and filling, adding oil as needed.
05 - Cut quesadillas into wedges and serve immediately, optionally with salsa, guacamole, or sour cream.

# Insider Tips:

01 -
  • It comes together faster than waiting for delivery, and tastes better too.
  • The crispy edges and melted cheese pockets make every bite different.
  • You can throw in whatever vegetables are hiding in your crisper drawer.
  • Leftovers reheat beautifully in a dry skillet the next morning.
02 -
  • Do not crank the heat too high or the tortilla will burn before the cheese melts, medium heat is your friend.
  • Press down gently with the spatula while cooking, it helps the filling stick together and the cheese spread evenly.
  • If the quesadilla starts sliding apart when you flip it, you overfilled it, use a little less next time.
03 -
  • Let the quesadilla rest for a minute after pulling it from the pan, it makes cutting cleaner and keeps the filling from spilling out.
  • If you are making a big batch, keep finished quesadillas warm in a low oven while you cook the rest.
  • A pizza cutter works better than a knife for slicing quesadillas into neat wedges.
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