Quick Black Bean Corn Quesadillas (Printable)

A flavorful dish featuring black beans, corn, bell pepper, and cheddar cheese cooked in tortillas for a quick meal.

# What You Need:

→ Vegetables & Beans

01 - 1 cup canned black beans, drained and rinsed
02 - 1 cup canned or frozen corn kernels, thawed
03 - 1 small red bell pepper, diced
04 - 2 green onions, finely sliced
05 - 1 small jalapeño, seeded and minced (optional)

→ Dairy

06 - 1 1/2 cups shredded cheddar cheese or Monterey Jack

→ Spices & Seasonings

07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon chili powder
09 - Salt and pepper to taste

→ Other

10 - 4 large flour tortillas (8 to 10 inches)
11 - 2 tablespoons olive oil or melted butter

# Directions:

01 - In a medium bowl, combine black beans, corn, diced red bell pepper, sliced green onions, jalapeño if using, ground cumin, chili powder, salt, and pepper; mix thoroughly.
02 - Warm 1/2 tablespoon olive oil in a large nonstick skillet over medium heat.
03 - Place one tortilla flat in the skillet, sprinkle one quarter of the cheese over half of it, then evenly spread one quarter of the bean and corn mixture atop the cheese; fold tortilla into a half-moon shape.
04 - Cook the folded tortilla for 2 to 3 minutes per side until golden brown and cheese is fully melted; repeat with remaining tortillas and filling, adding oil as needed.
05 - Cut cooked quesadillas into wedges and serve immediately, optionally accompanied by salsa, guacamole, or sour cream.

# Expert Tips:

01 -
  • It comes together faster than ordering takeout, and you probably already have most of the ingredients.
  • The contrast between the crispy tortilla and the gooey, seasoned filling is incredibly satisfying.
  • You can customize it endlessly based on what you have on hand or what you're craving.
02 -
  • Don't overfill the tortillas or they'll split when you try to flip them, I learned this the hard way.
  • Medium heat is crucial, too high and the outside burns before the cheese melts, too low and they turn soggy instead of crisp.
03 -
  • Press down gently with the spatula while cooking to help the cheese melt evenly and seal the edges.
  • If the tortilla starts to puff up, poke it with a fork to let the steam escape and keep it flat.
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