Black Bean and Corn Quesadillas
A quick and satisfying Tex-Mex classic. Crispy tortillas filled with savory black beans, sweet corn, and melted cheese, ready in just 10 minutes for a perfect weeknight meal.
For 4 servings
- mix
Prepare the quesadilla filling.
In a medium bowl, combine the rinsed black beans, corn, shredded Monterey Jack cheese, chopped red onion, cumin powder, chili powder, lime juice, cilantro, salt, and pepper. Mix well until everything is evenly distributed.
TIPGently mash about a quarter of the black beans with a fork before mixing. This helps the filling hold together better inside the tortilla. - assemble
Fill and fold the tortillas.
1.Lay a tortilla flat on a clean surface.2.Spoon about 1/8th of the bean and corn mixture onto one half of the tortilla.3.Spread the filling evenly, leaving a small border around the edge.4.Fold the other half of the tortilla over the filling to create a half-moon shape.TIPDon't overfill the quesadillas, as the filling can spill out during cooking and make them difficult to flip. - fry
Cook the quesadillas until golden.
Heat the vegetable oil in a large non-stick skillet or pan over medium heat. Carefully place one or two quesadillas in the pan and cook for 2-3 minutes per side, until the tortilla is golden brown and crispy, and the cheese is fully melted. Repeat with the remaining quesadillas.
TIPPress down gently on the quesadilla with a spatula as it cooks to help it seal and get an even crispiness. - serve
Slice and serve immediately.
Transfer the cooked quesadillas to a cutting board. Let them rest for a minute, then slice into wedges. Serve hot with your favorite toppings like sour cream, salsa, or guacamole.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra crispy quesadillas, you can lightly butter the outside of the tortillas before cooking.
- 2Use a non-stick pan to prevent the cheese from sticking if it oozes out.
- 3To cook for a crowd, you can bake the quesadillas on a sheet pan in the oven at 400°F (200°C) for about 8-10 minutes, flipping halfway through.
- 4Feel free to add other ingredients to the filling, like diced bell peppers, jalapeños for a kick, or a pinch of smoked paprika for a smoky flavor.
Adapt it for your goals.
Vegan
Replace the Monterey Jack cheese with your favorite dairy-free shredded cheese alternative.
gluten freeGluten free
Use certified gluten-free corn tortillas instead of flour tortillas for a delicious gluten-free version.
high proteinHigh protein
Add 1 cup of shredded cooked chicken or crumbled cooked chorizo to the filling for a significant protein boost.
kid friendlyKid friendly
Omit the red onion and chili powder for a milder flavor that's perfect for kids. Serve with a side of mild salsa for dipping.
Why this is on our healthy list.
Rich in Plant-Based Protein
Black beans are an excellent source of plant-based protein, which is essential for muscle repair and growth.
High in Dietary Fiber
The combination of black beans and corn provides a significant amount of dietary fiber, which aids in digestion and helps you feel full and satisfied.
Quick Energy Source
The carbohydrates from the tortillas and corn provide a quick and efficient source of energy, making this a great meal for a midday boost.
Frequently asked questions
Yes, it can be a healthy meal. It provides a good balance of protein from the beans and cheese, fiber from the beans and corn, and carbohydrates for energy. Using whole wheat tortillas can increase the fiber content further.
