Black Bean Corn Quesadillas
Quick and easy vegetarian quesadillas with creamy black beans, sweet corn, melty cheese, and crispy tortillas. Perfect for a simple lunch or dinner with customizable toppings.
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.