Quick Black Bean Corn Quesadillas (Print Version)

Flavorful tortillas filled with black beans, sweet corn, and melted cheese for a fast and tasty meal.

# 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 Prepare:

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 - Warm 1/2 tablespoon olive oil in a large nonstick skillet over medium heat.
03 - Place one tortilla flat in the skillet. Sprinkle one quarter of the cheese over half of the tortilla, then layer one quarter of the filling on top. Fold tortilla to form a half-moon shape.
04 - Cook each side for 2 to 3 minutes until golden brown and cheese is melted. Repeat with remaining tortillas and filling, adding additional oil as needed.
05 - Cut each quesadilla into wedges and serve hot. Optional accompaniments include salsa, guacamole, or sour cream.

# Expert Advice:

01 -
  • It comes together in twenty minutes flat, no chopping marathon required.
  • The crispy tortilla with melted cheese and seasoned filling hits every craving at once.
  • You can double the batch and freeze extras for those nights when cooking feels impossible.
02 -
  • Do not overfill the tortilla or it will split when you flip it, spilling cheese everywhere.
  • Keep the heat at medium, high heat burns the tortilla before the cheese melts inside.
  • Rinsing canned beans removes the starchy liquid that can make the filling watery.
03 -
  • Press down gently with the spatula while cooking to help the cheese melt evenly and bind the filling together.
  • Use a pizza cutter to slice the quesadillas into neat wedges without squishing the filling out.
  • If you are making several at once, keep finished quesadillas warm in a low oven while you cook the rest.
Return