Corn & Black Bean Quesadillas

Corn & Black Bean Quesadillas are a delicious, satisfying meal perfect for busy weeknights or casual entertaining. These quesadillas combine hearty black beans, sweet corn, melty cheese, and warm spices in a crisp tortilla—making them both flavorful and filling.

Why You’ll Love This Recipe

These quesadillas strike the perfect balance between comfort food and wholesome ingredients. They are vegetarian, easy to prepare, and highly customizable. With pantry staples and just a few fresh ingredients, you can have a quick, crowd-pleasing dish on the table in minutes. Whether you’re cooking for family or hosting friends, these quesadillas make an ideal appetizer or main course.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Olive oil

• Red onion, finely chopped

• Garlic, minced

• Canned black beans, drained and rinsed

• Fresh or frozen corn kernels

• Ground cumin

• Chili powder

• Salt and black pepper

• Flour tortillas

• Shredded cheddar or Monterey Jack cheese

• Fresh cilantro, chopped (optional)

• Lime wedges, for serving

• Salsa, sour cream, or guacamole for dipping (optional)

Directions

1. Heat olive oil in a skillet over medium heat. Add chopped onion and cook until softened, about 3–4 minutes.

2. Stir in minced garlic and cook for 30 seconds.

3. Add the black beans and corn. Sprinkle with cumin, chili powder, salt, and pepper. Stir to combine and cook for 2–3 minutes.

4. Remove from heat and let the filling cool slightly.

5. Heat a large non-stick skillet or griddle over medium heat. Place a tortilla in the pan and sprinkle one half with cheese.

6. Add a few spoonfuls of the bean and corn mixture over the cheese, then sprinkle with additional cheese and fold the tortilla in half.

7. Cook for 2–3 minutes per side or until golden brown and the cheese is melted.

8. Repeat with remaining tortillas and filling.

9. Cut into wedges and serve with lime wedges, salsa, sour cream, or guacamole.

Servings and timing

This recipe yields approximately 4 servings.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• Add vegetables: Sautéed bell peppers, spinach, or zucchini make great additions.

• Make it spicy: Add diced jalapeños or a dash of hot sauce to the filling.

• Swap the cheese: Use pepper jack, mozzarella, or a dairy-free cheese alternative.

• Make it vegan: Skip the cheese or use a plant-based substitute.

• Grill them: For a smoky flavor, cook the quesadillas on an outdoor grill instead of a skillet.

Storage/reheating

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
To reheat, warm them in a skillet over medium heat until crisp and heated through, or bake at 350°F (175°C) for about 10 minutes. Avoid microwaving, as it may make the tortillas soggy.

FAQs

What kind of tortillas work best for quesadillas?

Flour tortillas are most commonly used because they are pliable and brown well in the skillet.

Can I use canned corn instead of fresh or frozen?

Yes, canned corn works well—just be sure to drain it thoroughly before adding it to the skillet.

How do I prevent the quesadillas from falling apart?

Don’t overfill the tortillas, and make sure the cheese melts well to hold the filling together.

Can I make these ahead of time?

Yes, you can prepare the filling in advance and assemble and cook the quesadillas when ready to serve.

What can I serve with corn and black bean quesadillas?

They pair well with guacamole, salsa, sour cream, or a simple green salad.

Can I bake these instead of frying?

Yes, bake at 400°F (200°C) for about 10–12 minutes, flipping halfway through for even crispness.

Are these freezer-friendly?

Yes. Let them cool completely, wrap tightly in foil or plastic wrap, and freeze for up to 2 months. Reheat in the oven or skillet.

Can I use other beans?

Yes, pinto beans or white beans are great alternatives.

What cheese melts best in quesadillas?

Cheddar, Monterey Jack, and mozzarella all melt well and are commonly used in quesadillas.

Is this recipe gluten-free?

Only if you use gluten-free tortillas, as regular flour tortillas contain gluten.

Conclusion

Corn & Black Bean Quesadillas are a simple yet flavorful dish you’ll want to make again and again. With minimal prep and endless variations, they offer a satisfying, cheesy, and nutritious option for any meal. Whether served as a main dish, snack, or appetizer, these quesadillas never disappoint.