Black Bean and Corn Quesadillas (20-22 Minutes)

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These black bean and corn quesadillas are a delightful Mexican-inspired dish that combines the creaminess of melted cheese with the smokiness of black beans and the sweetness of corn. Made by sandwiching a flavorful filling between two crispy tortillas, this recipe offers the perfect balance of textures and tastes. Whether enjoyed as a quick dinner or an anytime snack, these quesadillas are sure to satisfy. Let’s get started!

  • Prep Time: 10 minutes
  • Cook Time: 10-12 minutes
  • Total Time: 20-22 minutes
  • Yield: 2 servings 1x

Ingredients

Units Scale
  • 4 large flour tortillas
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup corn kernels (fresh or frozen)
  • 1/2 cup diced fresh tomatoes
  • 1/2 red onion, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper, to taste
  • 1 cup shredded cheese (such as cheddar or Monterey Jack)
  • Fresh cilantro, for garnish (optional)
  • Salsa, guacamole, or sour cream, for serving (optional)

Instructions

  1. In a bowl, combine the black beans, corn kernels, diced tomatoes, diced red onion, ground cumin, chili powder, salt, and pepper. Mix well to evenly distribute the spices.
  2. Heat a large skillet or griddle over medium heat.
  3. Place one tortilla on the skillet and spread a quarter of the black bean, corn, and tomato mixture evenly over the tortilla.
  4. Sprinkle a quarter of the shredded cheese on top of the bean and corn mixture.
  5. Top with another tortilla, pressing it down gently to seal the filling inside.
  6. Cook the quesadilla for about 2-3 minutes on each side, or until the tortillas are golden brown and the cheese has melted. Repeat the process for the remaining tortillas and filling.

Notes

Feel free to customize the filling by adding additional ingredients such as diced bell peppers or jalapeños for a spicier kick. The quesadillas pair perfectly with fresh cilantro for a pop of freshness and can be served with salsa, guacamole, or sour cream on the side for extra flavor. Make a bunch in advance and warm them up for a few minutes in a skillet for dinner in a flash!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 3g
  • Sodium: 600mg
  • Fat: 12g
  • Carbohydrates: 45g
  • Fiber: 8g
  • Protein: 15g
  • Cholesterol: 25mg

Pair this with...

Cilantro Lime Brown Rice

Begin by cooking brown rice as per package instructions, ensuring each grain remains distinct and slightly chewy, a characteristic charm of this whole grain. While the rice cooks, zest and juice a couple of fresh limes, setting aside their aromatic essence. Once the rice is done, fluff it gently with a fork to release steam and separate the grains. While still warm, drizzle the rice with the lime juice and gently mix in the zest, ensuring that citrusy goodness permeates every bite. Finally, fold in freshly chopped cilantro, which adds a burst of herbaceous brightness. Season with a touch of salt to bring all the flavors together.

Homemade Tortilla Chips

Grab some store-bought corn tortillas and cut each one into 6 or 8 wedges. Heat up about an inch of vegetable or canola oil in a large frying pan until it's shimmering, but not smoking. Carefully drop the tortilla wedges into the hot oil in batches, so they don't overlap. Fry them until they're golden brown, which will take about 2-3 minutes per side. Once they're perfectly crispy, use a slotted spoon to transfer them to a paper towel-lined plate to drain. While they're still warm, sprinkle a bit of salt over the top. There you go!

Guacamole

Start with ripe avocados - when you give them a gentle squeeze, they should have a little give, but not feel mushy. Halve and pit them, scooping out their green goodness into a bowl. Now, add the juice of a fresh lime. This brightens the flavor and helps keep that vibrant green color. Toss in a finely chopped small red onion, a minced clove of garlic, a small diced tomato, and maybe a deseeded and diced jalapeño if you're in the mood for some heat. A handful of chopped cilantro leaves adds that distinct freshness, but if you're not a fan, it's okay to skip it. Sprinkle in some salt, and then mash everything together. You can use a fork or a potato masher, depending on how chunky you like your guacamole. Give it a taste and adjust the seasonings as needed. Serve it up with tortilla chips or as a side to pretty much anything.

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