Black Bean and Corn Quesadillas

Black bean and corn quesadillas make a quick and delicious meal for busy weeknights. They are ready in 20-minutes and can be easily made gluten-free by using gluten-free tortillas.

We love Mexican food. It is hearty, comforting, and best of all can be made spicy! The flavors, especially of smokey chilies reminds me of Indian food. Some of our go-to Mexican meals include the one-pot chicken tortilla soup, chicken enchilada quinoa casserole, crispy spinach, and mushroom quesadillas, spicy taco pasta, and the yummy Instant Pot chicken tinga tacos!

Wonder why we have these veggie black bean and corn quesadillas on repeat?

• Easy no-fail recipe that is versatile
• Needs only a handful of pantry ingredients
• Makes a healthy and nutritious meal
• Ready in 20 minutes
• Meal Prep recipe – make the filling ahead of time
• Kid-approved and crowd-pleaser
• budget-friendly meal

Ingredients

• Black Beans – You can easily pressure cook dry black beans to use in this recipe but for the most part, I use organic canned black beans. I have also tried this recipe with kidney beans and they taste delicious too.
• corn – In the summer, leftover grilled corn works amazingly well but for the rest of the year and the crazy weeknights, organic frozen corn does the job!
• Jalapenos – I love that this recipe can be modified to your taste and diet. Love spicy? Add more jalapenos. If you like less-spicy especially for the little ones, skip the jalapeno altogether.
• Tortillas – I usually make these quesadillas with whole wheat tortillas, trader joes sundried tomato-habanero tortillas, or corn tortillas for gluten-free quesadillas. Recently I also tried making these quesadillas with Siete Foods almond flour tortillas that are paleo-friendly and vegan. The taste and texture were spot-on. They are available in Whole Foods.
• Cheese – We love the spicy pepper jack cheese in this recipe but feel free to add your favorite Mexican cheese. There is also vegan cheese available in many stores, including the Go Veggie cheese. If you are vegan and have a cheese you like, please comment below, I will love to know and it will also benefit other readers.

Instructions

Step I – Make the filling

1. Rinse and drain black beans. Mash with a potato masher and reserve.
2. Heat 1 tablespoon oil in a medium pan and add onions and jalapenos. Cook for 4 to 5 minutes or until the onions start to become translucent.
3. Add cumin, mashed black beans, corn, and cilantro. Mix well. Add 2 tablespoons of water if the mixture seems too dry. Water makes it easy to spread the filling on the quesadillas. Cook for 4 to 5 minutes or until the filling is heated through. Turn the heat off and reserve the filling.

Step II – Assemble and Cook

• Pre-heat a non-stick griddle or pan on medium heat. Here are 2-ways to cook the quesadillas:

Using one tortilla – Smaller quesadilla and easier to flip

1. Place a tortilla on the pan and lightly brush both sides with some oil. Once the tortilla is warm on both sides, spread the filling on half of the tortilla, sprinkle some cheese, and fold the other half of the tortilla over the filling and cheese making a semicircle.
2. Using a spatula, lightly press on the quesadilla and cook until both sides start to brown and become crisp (photos 3 – 4).
3. Take the quesadilla out and using a pizza cutter, cut into half or 3 triangular pieces. 

Using two tortillas – Needs a bit practice to flip

1. Place a tortilla on the pan and lightly brush both sides with some oil. Once the tortilla is warm on both sides reserve on the side. Repeat the same process for the second tortilla. Once the second tortilla is warm, spread the filling on the entire tortilla, sprinkle some cheese and place the other reserved tortilla over the filling and cheese.
2. Using a spatula, lightly press on the quesadilla and cook until both sides start to brown and become crisp. Be very careful when flipping the quesadilla, it takes a bit of practice but a good way to cook for a large party or hungry teenagers 🙂 (Photos 5 – 8 below)
3. Take the quesadilla out and using a pizza cutter, cut into half and then quarters. Serve with salsa and guacamole.

Serving

Serve the quesadillas hot with a side of guacamole, salsa, or sour cream. We also like to pair them with fiesta quinoa salad or spicy mango salad.

Storing

The corn and bean filling can be made ahead. It stays good refrigerated for 2 to 3 days. You can also assemble and cook the quesadillas ahead of time. Simply reheat them on a stove top skillet before serving. If you are making quesadillas for a large group you can assemble and cook them on stove top. Cut into quarters or halves and line them up on baking trays and reheat in the oven before serving.

Love these easy meal ideas? Here are some of our other favorites that are quick and tasty:

• Spicy Masala Chicken Burgers
• Pulled Butter Chicken Sandwiches
• Spinach and Mushroom Quesadillas
• Instant Pot Lasagna Soup
• Coconut Curry Noodle Soup

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Recipe

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5 from 5 votes

Black Bean and Corn Quesadillas

Quick and delicious meal that is ready in 20-minutes and can be easily made gluten free.

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Course: dinner, Entree

Cuisine: Mexican

Servings: 4

Calories: 621kcal

Author: Archana Mundhe

Ingredients

• ▢ 1 medium yellow onion finely diced
• ▢ 1 jalapeno finely diced (de-seed for less spicy or use only half)
• ▢ 1 teaspoon ground cumin
• ▢ 1 can black beans rinsed and drained
• ▢ 1 cup frozen corn
• ▢ ½ cup cilantro chopped
• ▢ 3 tablespoons oil
• ▢ 8 tortillas **
• ▢ 2 cups pepper jack cheese shredded

Instructions

Step 1 – Filling

• Rinse and drain black beans. Mash with a potato masher and reserve.
• Heat 1 tablespoon oil in a medium pan and add onions and jalapenos. Cook for 4 to 5 minutes or until the onions start to become translucent.
• Add cumin, mashed black beans, corn, and cilantro. Mix well. Add 2 tablespoons of water if the mixture seems too dry. Water makes it easy to spread the filling on the quesadillas. Cook for 4 to 5 minutes or until the filling is heated through. Turn the heat off and reserve the filling.

Step 2 – Assemble and Cook the Quesadillas

• Pre-heat a non-stick griddle or pan on medium heat. Here are 2-ways to cook the quesadillas:

Using one tortilla that are easier to flip

• Place a tortilla on the pan and lightly brush both sides with some oil. Once the tortilla is warm on both sides, spread the filling on half of the tortilla, sprinkle some cheese and fold the other half of the tortilla over the filling and cheese making a semicircle.
• Using a spatula, lightly press on the quesadilla and cook until both sides start to brown and become crisp.
• Take the quesadilla out and using a pizza cutter, cut into half or 3 triangular pieces.

Using two tortillas

• Place a tortilla on the pan and lightly brush both sides with some oil. Once the tortilla is warm on both sides reserve on the side. Repeat the same process for the second tortilla. Once the second tortilla is warm, spread the filling the entire tortilla, sprinkle some cheese and place the other reserved tortilla over the filling and cheese.
• Using a spatula, lightly press on the quesadilla and cook until both sides start to brown and become crisp. Be very careful when flipping the quesadilla, it takes a bit of practice but a good way to cook for a large party or hungry teenagers!
• Take the quesadilla out and using a pizza cutter, cut into half and then quarters. Serve with salsa and guacamole.

Video

Notes

Notes:

Use corn tortillas for gluten-free quesadillas. Also, Siete Foods almond flour tortillas are paleo-friendly and vegan and perfect for this recipe 

Nutrition

Calories: 621kcal | Carbohydrates: 59g | Protein: 26g | Fat: 32g | Saturated Fat: 13g | Cholesterol: 50mg | Sodium: 720mg | Potassium: 540mg | Fiber: 9g | Sugar: 4g | Vitamin A: 607IU | Vitamin C: 10mg | Calcium: 513mg | Iron: 4mg

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