Black Bean and Corn Quesadillas
Crispy, golden tortillas filled with a savory mix of black beans, sweet corn, and melted cheese. A quick and satisfying Tex-Mex favorite that's perfect for a weeknight dinner or a crowd-pleasing appetizer.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Filling
- b.In a medium bowl, combine the rinsed and drained black beans, corn kernels, finely chopped red onion, green bell pepper, and fresh cilantro.
- c.Add the lime juice, ground cumin, chili powder, smoked paprika, salt, and black pepper.
- d.Stir everything together until the filling is well-mixed. Set aside.
- 2
Step 2
- a.Assemble the Quesadillas
- b.Lay a tortilla on a clean, flat surface.
- c.Sprinkle about 2 tablespoons of shredded cheese over one half of the tortilla.
- d.Spoon approximately 1/8th of the black bean and corn mixture over the cheese.
- e.Top the filling with another 2 tablespoons of cheese.
- f.Fold the empty half of the tortilla over the filling to create a half-moon shape. Press down gently.
- g.Repeat this process for the remaining 7 tortillas.
- 3
Step 3
- a.Cook the Quesadillas
- b.Heat 1-2 teaspoons of vegetable oil in a large non-stick skillet or pan over medium heat.
- c.Carefully place one or two quesadillas in the pan, ensuring not to overcrowd it.
- d.Cook for 3-4 minutes on the first side, until the tortilla is golden brown and crispy.
- e.Flip carefully with a spatula and cook for another 2-3 minutes on the other side, until the cheese is completely melted and the tortilla is golden.
- f.Remove from the pan and place on a cutting board. Repeat with the remaining quesadillas, adding more oil to the pan as needed.
- 4
Step 4
- a.Serve
- b.Let the cooked quesadillas rest for a minute before slicing each one into 2 or 3 wedges.
- c.Serve immediately with your favorite toppings such as salsa, sour cream, or guacamole.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best melt, shred your own cheese from a block. Pre-shredded cheese contains anti-caking agents that can prevent it from melting smoothly.
- 2Ensure your beans and corn are well-drained and patted dry to prevent the quesadillas from becoming soggy.
- 3Do not overfill the tortillas. This will cause the filling to spill out during cooking and make flipping difficult.
- 4Cook on medium heat. If the heat is too high, the tortilla will burn before the cheese has a chance to melt.
- 5For extra flavor, you can lightly sauté the onion and bell pepper for 3-4 minutes before adding them to the filling mixture.
Adapt it for your goals.
Add Protein
Mix in 1 cup of shredded rotisserie chicken, cooked ground beef, or chorizo for a heartier meal.
Spicy KickSpicy Kick
Add 1-2 finely chopped jalapeños or a pinch of cayenne pepper to the filling for extra heat.
Veggie BoostVeggie Boost
Include other vegetables like sautéed mushrooms, spinach (squeezed dry), or diced zucchini in the filling.
Cheese SwapCheese Swap
Use other good melting cheeses like Monterey Jack, sharp cheddar, or Pepper Jack for a different flavor profile.
Why this is on our healthy list.
High in Fiber
Black beans and corn are packed with dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
Rich in Plant-Based Protein
The combination of black beans and cheese provides a substantial amount of protein, essential for muscle repair and overall body function, making it a satisfying vegetarian meal.
Source of Vitamins and Antioxidants
Ingredients like bell peppers, onions, and cilantro are rich in vitamins (like Vitamin C) and antioxidants, which help support the immune system and protect the body from cellular damage.
Frequently asked questions
One serving, which consists of two quesadillas, contains approximately 550-650 calories. The exact number can vary based on the size of the tortillas and the amount of cheese and oil used.