Black Bean and Corn Quesadillas

Patrice Manning


Great combo of ingredients. I sometimes add beef or chicken, but they are tasty as is. Enjoy.


★★★★★ 1 vote

15 Min
15 Min


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1/3 c
frozen corn kernals, thawed
2 tsp
vegetable oil, plus more for brushing tortillas
1/3 c
minced red onion
1 tsp
minced garlic
1/2 tsp
chili powder
1/3 c
black beans, canned
2 tsp
lime juice
flour tortillas, 8 inch size
2/3 c
pepper-jack cheese, 3 oz.

How to Make Black Bean and Corn Quesadillas


  • 1Heat a large nonstick skillet to medium high heat.
    Add corn and cook, stirring, until it becomes brown and pops. 3 to 5 minutes. Transfer to a medium bowl.
  • 2Heat 2 tsp veg. oil in same skillet, add onion and cook til softened. Add garlic and chili powder, cooking about one minute more.
  • 3Add the beans, cook for about 1 minute. Add corn back into skillet. Press mixture with a spatula to lightly crush the black beans. Transfer all to a medium bowl. Stir in lime juice.
  • 4Wipe out the skillet and return it to medium heat for about 2 minutes. Add one tortilla and toast it for about 2 minutes when it should puff and soften.
    Flip and cook the other side for about a minute.
    Remove the tortilla to a cutting board.
    Repeat cooking with the second tortilla while assembling the first.
  • 5To the first tortilla: Sprinkle with 1/3 cup cheese, half of the corn and bean mixture, leaving a 1/2 in. border. Fold the tortilla in half and press to flatten. Brush with oil, sprinkle with salt and set aside. Finish the second tortilla.
  • 6Place both completed tortillas in the skillet oiled side down. Cook over medium heat until well browned.
    Brush and salt the other side and flip them. Cook another 1 to 2 minutes longer.
  • 7Remove to a cutting board and cool for 3 minutes. Halve each quesadilla and serve with salsa, guacamole or sour cream. Enjoy!

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