black bean corn quesadilla recipe

Written ByJenny Smyth Posted on
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The Best black bean corn quesadilla recipe

I’m so excited to share this black bean corn quesadilla recipe with you all. As a busy mom of two, I’m always on the lookout for easy and delicious meal ideas that my whole family will enjoy.

This recipe is a game-changer – it’s packed with protein, fiber, and flavor, making it perfect for any occasion. I love how the combination of black beans, corn, and cheese creates a harmonious balance of textures and tastes.

My kids devour these quesadillas in seconds, and I appreciate how they’re so versatile – we can serve them as a main dish, a snack, or even as part of a fun meal prep routine. The best part?

It’s incredibly easy to make, requiring just a few simple ingredients and some quick prep time. Whether you’re a seasoned cook or a busy parent like me, this recipe is sure to become a staple in your household.

I’ve had many requests for this recipe from friends and family members who’ve tried it at our gatherings, so I’m happy to share it with all of you now.

Black Bean Corn Quesadilla

4.5 from 850 votes

A delicious and hearty quesadilla filled with black beans, corn, and melted cheese. Perfect for a quick and satisfying meal.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Quesadilla

2 cups cooked black beans
1 cup corn kernels
1 cup shredded cheese
1 tsp cumin
1 tsp chili powder
1 tsp paprika
1 tsp salt
1 tbsp olive oil
4 large tortillas

For the Toppings

1 avocado, sliced
1/2 cup sour cream
1/2 cup salsa
1/4 cup chopped cilantro

👨‍🍳Directions

1In a mixing bowl, combine black beans, corn, cumin, chili powder, paprika, and salt.
2Mix well until all ingredients are evenly distributed.
Set aside.
3Heat olive oil in a large skillet over medium heat.
4Add one tortilla to the skillet and sprinkle half of the cheese evenly over the tortilla.
5Spread the black bean and corn mixture evenly over the cheese.
6Sprinkle the remaining cheese on top of the black bean and corn mixture.
7Place the second tortilla on top to form a quesadilla.
8Cook until the bottom tortilla is golden brown and crispy, about 3-4 minutes.
9Carefully flip the quesadilla using a spatula.
10Cook the other side until golden brown and crispy, and the cheese is fully melted, about 2-3 minutes.
11Transfer the quesadilla to a cutting board and let it cool for 2-3 minutes before slicing.
12Repeat with remaining tortillas and filling.
13Slice the quesadilla into wedges and serve with avocado slices, sour cream, salsa, and chopped cilantro.
14Enjoy your black bean corn quesadilla immediately.

🔧Equipment

Mixing bowl
Skillet
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 40mg🧂Sodium: 1200mg🌾Total Carbs: 35g🥦Dietary Fiber: 8g🍬Sugars: 4g🥩Protein: 15g

📝Notes

Tips: You can add diced onions, bell peppers, or jalapeños for extra flavor and heat. For a vegetarian option, omit the sour cream and use vegan cheese.

The black bean corn quesadilla is a great recipe for any occasion. It is easy to make and always a hit with my family. It is a great recipe for a family gathering or a party.

It is a perfect dish for a family gathering or a party. I love to make it for my family because it is easy to make and delicious. It is a great way to get my kids to eat more vegetables.

The quesadilla is a great recipe for any occasion and it is a perfect dish for a family gathering. It is a perfect dish for a family gathering or a party. It is a great way to get my kids to eat more vegetables.

❓ Frequently Asked Questions About Black Bean Corn Quesadilla

1. What type of cheese should I use in this recipe?

You can use either Monterey Jack or Cheddar cheese – both work well. If you want a stronger flavor, go with the Cheddar; if you prefer something milder, stick with the Monterey Jack.

2. Can I use canned black beans instead of cooking dried ones?

Yes, you can definitely use canned black beans if that’s what you have on hand. Just drain and rinse them before adding them to the quesadilla filling.

3. How do I store leftover quesadillas?

Store any leftovers in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months. Reheat by wrapping the quesadilla in foil and baking at 350°F (175°C) for about 10-15 minutes or until warmed through.

4. Can I add other fillings besides black beans and corn?

Absolutely! Feel free to experiment with different ingredients such as diced chicken, sliced bell peppers, chopped cilantro – the options are endless!

5. Why do the quesadillas need to be cooked on both sides?

Cooking the quesadillas on both sides ensures they’re crispy on the outside while remaining soft on the inside – it’s essential for achieving that perfect texture.

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