Quick Black Bean Corn Quesadillas (Printable)

Tasty quesadillas loaded with black beans, corn, and cheese ready in 20 minutes.

# 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 pepper to taste

→ Other

10 - 4 large flour tortillas (8–10 inches)
11 - 2 tablespoons olive oil or melted butter

# How to Make It:

01 - Combine black beans, corn, diced red bell pepper, green onions, jalapeño (if using), ground cumin, chili powder, salt, and pepper in a medium bowl; mix thoroughly.
02 - Place 1/2 tablespoon olive oil in a large nonstick skillet and heat over medium heat.
03 - Lay one tortilla flat in the skillet; evenly sprinkle one quarter of the cheese over half of the tortilla, then add one quarter of the filling mixture atop the cheese. Fold the tortilla over to form a half-moon.
04 - Cook for 2 to 3 minutes on each side until golden brown and the cheese has melted. Add more oil to the skillet as needed and repeat with remaining tortillas and filling.
05 - Cut each quesadilla into wedges and serve immediately with optional salsa, guacamole, or sour cream.

# Expert Suggestions:

01 -
  • It comes together in under twenty minutes using ingredients you probably already have tucked away in your pantry.
  • The contrast between the creamy melted cheese and the crisp tortilla edges is downright addictive.
  • You can customize the heat level and add-ins based on what your family actually likes, no rigid rules here.
02 -
  • Don't skip draining and rinsing the black beans, otherwise your filling will be watery and the quesadilla will turn soggy.
  • Keep the heat at medium, too high and the tortilla burns before the cheese melts, too low and it gets limp instead of crispy.
  • Shred your own cheese from a block, the pre-shredded stuff doesn't melt as smoothly and can make your quesadilla grainy.
03 -
  • Use a heavy skillet or cast iron pan if you have one, it distributes heat more evenly and gives you those perfect golden spots.
  • Press down gently with your spatula while cooking to help the cheese melt faster and seal the tortilla edges together.
  • If you're doubling the recipe, keep finished quesadillas warm in a low oven while you cook the rest so everyone eats at the same time.
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