Black Bean & Corn Quesadillas bring together a colorful mix of creamy black beans, sweet corn, and melty cheese, all wrapped in crispy tortillas. This quick vegetarian dish is perfect for a comforting lunch or dinner when you want something flavorful yet simple to prepare.
With a subtle kick from taco seasoning and fresh salsa, these quesadillas offer vibrant textures and reliability—you can whip them up in just minutes with pantry staples and a few fresh additions.
- Quick and easy to make with minimal ingredients on hand.
- Vegetarian and flavorful with creamy beans and sweet corn.
- Customizable with different cheeses, salsas, and optional toppings.
- Perfect for satisfying lunches, light dinners, or even snacks.
Ingredients
- 1 can black beans: Rinsed and drained black beans add creaminess, protein, and a hearty texture to the filling.
- ~1 cup corn: Fresh, frozen, or canned corn kernels provide natural sweetness and a crisp pop in each bite.
- ~⅓ cup salsa: Your favorite tomato-based salsa adds tangy flavor and moisture to bind the ingredients.
- 2 teaspoons taco seasoning: A blend of spices impart warmth, depth, and a mild kick to the filling.
- ~1 cup shredded cheese: Cheddar, Monterey Jack, or any melty cheese creates gooey, rich layers inside each quesadilla.
- 6–8 tortillas: Flour or whole-wheat tortillas act as crispy, golden carriers for the filling.
- Optional toppings: Sour cream, extra salsa, guacamole, fresh cilantro, sliced jalapeños, or hot sauce enhance flavor and texture when serving.
Instructions
- Mix the Filling
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In a medium bowl, combine the rinsed black beans, corn, salsa, and taco seasoning. Gently mash some beans with the back of a spoon to create a creamy mixture that binds the ingredients well.
- Prepare the Pan
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Heat a large skillet over medium-low heat and lightly grease it with oil or nonstick spray to prevent sticking while allowing the tortillas to crisp beautifully.
- Assemble a Quesadilla
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Place one tortilla flat in the skillet and evenly spread about ½ cup of the bean and corn filling over half of it, leaving a small border. Sprinkle roughly ¼ cup shredded cheese on top, then fold the tortilla in half and press gently with a spatula to seal the filling inside.
- Cook Until Crispy & Cheese Melts
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Cook the folded quesadilla for 3-4 minutes until the bottom side turns golden brown and crisp, being careful to avoid burning. Flip carefully and cook the other side similarly until crisp and the cheese fully melts.
- Serve Hot
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Remove the quesadilla from the skillet and let cool slightly before cutting into wedges. Serve with sour cream, salsa, guacamole, or additional toppings as desired for a satisfying meal.
- Mashing part of the black beans makes the filling creamier and helps bind it inside the quesadilla.
- Add diced onions, bell peppers, or jalapeños to the filling for extra flavor and texture.
- Different cheeses like mozzarella or pepper jack can be used to adjust meltiness or spice level.
- You can prepare the quesadillas in advance, refrigerate or freeze, then cook fresh when ready to serve.
Storage Tips
Store cooked quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to maintain crispness. For longer storage, wrap individually and freeze up to 2 months.
Serving Suggestions
Pair with a fresh green salad or a side of Mexican rice for a complete meal. Fresh guacamole, tangy sour cream, and zesty sliced jalapeños enhance the flavor profile and add contrast in texture.
- Use medium heat to ensure the tortillas crisp evenly without burning before the cheese melts.
- Press down gently with a spatula to compact the quesadilla and help the filling stick together.
- Customize spice levels by adjusting the amount of taco seasoning or adding fresh chilies.
FAQs
- Can I use different beans besides black beans?
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Yes, pinto or kidney beans work well and add a different flavor and texture.
- Can I make this gluten-free?
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Use gluten-free tortillas instead of flour or whole-wheat to keep it gluten-free.
- How do I prevent quesadillas from being soggy?
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Drain canned ingredients well and cook on medium-low heat to crisp the tortillas without steaming the filling.
- Can I add meat to this recipe?
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Definitely! Cooked chicken, ground beef, or chorizo can be added to the filling for a non-vegetarian option.
- What’s the best way to reheat quesadillas?
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Reheat in a skillet or oven to keep the tortillas crispy; avoid the microwave as it can make them soggy.
- Can I assemble quesadillas ahead and freeze them?
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Yes, assemble and wrap tightly before freezing. Cook directly from frozen, increasing cooking time slightly.
- What cheese melts best for quesadillas?
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Monterey Jack, cheddar, mozzarella, or pepper jack all melt well and provide delicious flavor.
Black Bean Corn Quesadillas
Equipment
- 1 skillet large, for cooking quesadillas
- 1 bowl for mixing filling
- 1 spatula for flipping quesadillas
Ingredients
- 1 15 oz can black beans, rinsed and drained
- 1 cup corn fresh, frozen, or canned and drained
- 1/3 cup salsa or tomato-based sauce
- 2 teaspoons taco seasoning or preferred spice mix
- 1 cup shredded cheese cheddar, Monterey Jack, or similar
- 6 to 8 flour or whole-wheat tortillas
- Optional for serving: sour cream extra salsa, guacamole, fresh herbs or cilantro, sliced jalapeños, or hot sauce
Instructions
- In a bowl, mix the drained black beans, corn, salsa, and taco seasoning. Mash some beans gently to create a creamy texture.
- Heat a large skillet over medium-low heat and lightly grease it to prevent sticking.
- Place one tortilla flat in the skillet and spread about 1/2 cup of the bean and corn filling over half of the tortilla, leaving a small border.
- Sprinkle approximately 1/4 cup shredded cheese over the filling, then fold the tortilla in half and press gently with a spatula.
- Cook until the bottom is golden and crisp, then carefully flip and cook the other side until crisp and the cheese melts.
- Remove from the skillet, cut into wedges if desired, and serve hot with optional toppings like sour cream, salsa, or guacamole.
Notes
- Mash some beans to improve texture and binding.
- Add diced onions, bell peppers, or jalapeños for extra flavor and veggies.
- Use different cheeses like mozzarella or pepper jack for variety.
- Serve with salad, guacamole, or rice for a fuller meal.
- Quesadillas can be assembled ahead and refrigerated or frozen before cooking.
