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: 1 to 2 tablespoons olive oil; 1 medium onion, chopped; 1 clove garlic, chopped fine; One 15-ounce can black beans, drained and rinsed; 1 cup cooked corn kernels (from 1 large ear); 3/4 teaspoon salt; 1/4 teaspoon cumin; Freshly ground black pepper; Handful of fresh cilantro, chopped; Eight 8-inch round flour tortillas; 8 ounces Monterey Jack cheese, shredded; Pico de gallo, to serve, optional

Servings: persons

1 to 2 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, chopped fine
One 15-ounce can black beans, drained and rinsed
1 cup cooked corn kernels (from 1 large ear)
3/4 teaspoon salt
1/4 teaspoon cumin
Freshly ground black pepper
Handful of fresh cilantro, chopped
Eight 8-inch round flour tortillas
8 ounces Monterey Jack cheese, shredded
Pico de gallo, to serve, optional

1
Heat 1 tablespoon of oil in a 10-inch nonstick skillet.
2
Add the onion and garlic; cook until lightly golden, 1 to 2 minutes.
3
Add the beans, corn and another tablespoon of oil if the pan seems dry.
4
Season with the salt, cumin and pepper, and stir in the cilantro.
5
Let cook over medium-low heat until the beans and corn are heated through, about 5 minutes.
6
Heat a 10-inch cast-iron skillet over medium heat.
7
Meanwhile, arrange the tortillas flat on a counter.
8
Sprinkle 1 1/2 tablespoons of cheese on one half of each tortilla.
9
Spoon 2 tablespoons of the bean-corn mixture over the cheese.
10
Top with another 1 1/2 tablespoons of cheese.
11
Fold the filled tortillas into half-moons.
12
Place 2 quesadillas in the skillet.
13
Cook until golden on the bottom and the cheese has started to melt, 2 to 3 minutes.
14
Use a spatula to flip the quesadillas, and cook until golden on the other side, 2 to 3 more minutes,.
15
Repeat with the remaining quesadillas.
16
Serve topped with pico de gallo if desired.
17
Easy Swap In: We usually make the filling with leftover grilled or roasted corn, but frozen corn works great too.
18
Don't thaw the corn-just add the frozen kernels to the pan with the black beans and allow 1 to 2 extra minutes for them to heat through.

511

kcal

Calories

Fat

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 12 ingredients. The key ingredients include: 1 to 2 tablespoons olive oil, 1 medium onion, chopped, 1 clove garlic, chopped fine, One 15-ounce can black beans, drained and rinsed, 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