Corn and Black Bean Quesadillas Recipe

Name: Corn and Black Bean Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 (7- to 8-inch) corn or flour tortillas; 1 Tbs. vegetable oil; 1 small onion, finely chopped; 2 medium cloves garlic, minced; 1 cup frozen corn, thawed; 1 small fresh poblano or anaheim chili, finely diced; 3/4 tsp. salt; 15-oz. can black beans, rinsed and drained; 1 small ripe avocado, halved, pitted and peeled; 2 Tbs. fresh lime juice; Fresh cilantro sprigs and prepared salsa for garnish (optional)

Servings: persons

8 (7- to 8-inch) corn or flour tortillas
1 Tbs. vegetable oil
1 small onion, finely chopped
2 medium cloves garlic, minced
1 cup frozen corn, thawed
1 small fresh poblano or anaheim chili, finely diced
3/4 tsp. salt
15-oz. can black beans, rinsed and drained
1 small ripe avocado, halved, pitted and peeled
2 Tbs. fresh lime juice
Fresh cilantro sprigs and prepared salsa for garnish (optional)

1
Preheat oven to 300F.
2
Stack tortillas, wrap in foil and bake until soft and pliable, about 10 minutes.
3
Meanwhile, in large nonstick skillet, heat oil over medium heat.
4
Add onion and garlic and cook, stirring often, until softened, about 3 minutes.
5
Add corn, chili and 1/2 teaspoon salt and cook until vegetables are crisp-tender, about 4 minutes.
6
Add black beans and mash coarsely with potato masher.
7
Mix well and remove from heat.
8
Place tortillas on work surface.
9
Spread 1/2 of each with about 1/4 cup bean mixture, almost to edge.
10
Fold each tortilla in half, pressing lightly to seal.
11
Set aside.
12
In medium bowl, using a fork, mash together avocado, lime juice and remaining 1/4 teaspoon salt.
13
Set aside.
14
Coat large heavy skillet, preferably cast-iron, with cooking spray, then heat over medium heat.
15
Add 4 quesadillas and cook until golden brown, turning once, about 3 minutes per side.
16
Repeat with more cooking spray and remaining quesadillas.
17
Top each quesadilla with dollop of avocado mixture.
18
Garnish with cilantro and salsa if desired.
19
cut into wedges and serve hot.

1576

kcal

Calories

Fat

273

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 (7- to 8-inch) corn or flour tortillas, 1 Tbs. vegetable oil, 1 small onion, finely chopped, 2 medium cloves garlic, minced, and more.

Yes, Corn and Black Bean Quesadillas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Corn and Black Bean Quesadillas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions