Quick Black Bean Corn Quesadillas (Printable Version)

A tasty blend of black beans, corn, and cheese in warm, crisp tortillas ready in under 20 minutes.

# Ingredient List:

→ 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

# Directions:

01 - In a medium bowl, combine black beans, corn, red bell pepper, green onions, jalapeño if using, cumin, chili powder, salt, and pepper. 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 cheese over half the tortilla, then top with one-quarter of the filling mixture. Fold the tortilla over to form a half-moon.
04 - Cook for 2 to 3 minutes per side until the tortilla is golden brown and the cheese melts. Repeat with the remaining tortillas and filling, adding oil as needed.
05 - Cut quesadillas into wedges and serve warm, optionally accompanied by salsa, guacamole, or sour cream.

# Expert Tips:

01 -
  • Its ready faster than delivery and costs half as much.
  • The filling is endlessly adaptable to whatever vegetables or leftovers you have lurking in the fridge.
  • Crispy tortilla meets melted cheese in a way that feels indulgent without any guilt.
  • Even picky eaters will devour these without complaint.
02 -
  • Dont overstuff the tortillas or theyll burst open and spill filling everywhere, I learned that the messy way.
  • Keep the heat at medium, too high and the outside burns before the cheese melts, too low and it turns soggy instead of crispy.
  • Let each quesadilla rest for a minute after cooking so the cheese sets slightly and doesnt slide out when you cut it.
03 -
  • Press down gently with your spatula while cooking to help the cheese melt evenly and glue everything together.
  • Use a pizza cutter to slice quesadillas into clean, even wedges without squishing the filling out.
  • If youre feeding a crowd, keep finished quesadillas warm in a low oven while you cook the rest.
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