Description
Black Bean and Corn Quesadillas are crispy flour tortillas filled with seasoned black beans, sweet corn, melty cheese, and warm spices. This easy vegetarian meal is perfect for lunch, dinner, or a quick snack, combining vibrant flavors and a satisfying texture in every bite.
Ingredients
Tortillas and Cheese
- 8 medium flour tortillas
- 2 cups shredded Mexican cheese blend
Filling
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels
- ½ cup diced red bell pepper
- ¼ cup chopped green onions
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
Cooking
- 2 tablespoons olive oil or butter
Serving
- Salsa, for serving
- Sour cream, for serving
- Guacamole, for serving
Instructions
- Prepare the filling: In a medium bowl, combine the drained and rinsed black beans, corn kernels, diced red bell pepper, chopped green onions, chili powder, and ground cumin. Mix well to evenly distribute the spices.
- Assemble the quesadillas: Lay out each flour tortilla and sprinkle shredded Mexican cheese blend over half of the tortilla. Spoon an even layer of the black bean and corn mixture on top of the cheese, then add a little more cheese over the filling to help it stick once cooked. Fold the tortillas in half, pressing gently to seal.
- Heat the skillet: Place a large skillet over medium heat and add olive oil or butter, allowing it to warm and coat the surface evenly.
- Cook the quesadillas: Carefully place each folded quesadilla into the hot skillet. Cook for 2 to 3 minutes on each side, or until the tortillas are golden brown and crispy and the cheese inside has melted completely. Use a spatula to flip them gently to avoid spilling the filling.
- Slice and serve: Remove the quesadillas from the skillet and place them on a cutting board. Slice each quesadilla into wedges. Serve warm with salsa, sour cream, and guacamole on the side for dipping.
Notes
- Add diced jalapeños to the filling for an extra spicy kick.
- Substitute whole wheat tortillas for added dietary fiber and nutrients.
- Leftover quesadillas reheat well in an air fryer or on a skillet to retain crispiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course, Lunch
- Method: Stovetop
- Cuisine: Mexican
