Black bean and corn quesadillas make a quick and delicious meal for quick lunches and busy weeknight meals. They are ready in 20 minutes and can be easily made gluten-free by using gluten-free corn tortillas.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Minstry of Curry
Jump to:
We love Mexican food. It is hearty, comforting, and best of all can be made spicy! The flavors, especially of smokey chilies remind me of Indian food. Some of our go-to Mexican meals include the black bean chalupas, chicken tortilla soup, chicken enchilada quinoa casserole, vegetarian enchilada casserole, crispy spinach and mushroom quesadillas, spicy taco pasta, and the yummy Instant Pot chicken tinga tacos!
Why We Love These Veggie Black Bean And Corn Quesadillas
- Easy no-fail recipe that is versatile
- Needs only a handful of pantry ingredients
- 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.
How to make Black Bean Quesadillas
Step 1 - Make the 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
- Preheat 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
- 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 (photos 3 - 4).
- Take the quesadilla out and using a pizza cutter, cut it into half or 3 triangular pieces.
Using two tortillas - Needs a bit of practice to flip
- 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.
- 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 is a good way to cook for a large party or hungry teenagers 🙂 (Photos 5 - 8 below)
- Take the quesadilla out and using a pizza cutter, cut it 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.
Meal Prep Idea
The corn and bean filling can be made ahead. It stays well refrigerated for 2 to 3 days. You can also assemble and cook the quesadillas ahead of time. Simply reheat them on a stovetop skillet before serving - a perfect vegetarian Lunch Box Recipe that the kids will love.
If you are making quesadillas for a large group you can assemble and cook them on the stovetop. Cut into quarters or halves, line them up on baking trays and reheat in the oven before serving.
More Easy Dinner ideas
- Spicy Masala Chicken Burgers
- Pulled Butter Chicken Sandwiches
- Spinach and Mushroom Quesadillas
- Instant Pot Lasagna Soup
- Coconut Curry Noodle Soup
- Vegetarian Enchilada Casserole
★ Tried this recipe? I’d love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it—I love seeing your creations. If you’re on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Black Bean and Corn Quesadillas Recipe
Recipe Video
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.
Notes
Nutrition
♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.
Erica Khan says
Filling needed salt but that’s an easy fix, my children loved these even hubby. Made twice will make again.
Archana says
Thank you! Depending on how much cheese you add and what brand, you may need a little bit salt. So glad your children enjoyed it. My boys love it and now can make it too
Himabindu Kalidindi says
Can you suggest me good wheat tortilla (brand). Usually I buy in Walmart. But family is not loving the taste since it has some kind of smell.
Archana says
Buy it from whole foods, trader joe's or other grocery stores that carry organic foods. Quality is much better
Jairaj says
Love them. I added kosher salt and part of a chopped green pepper. Use Whole Foods corn/flour tortillas. Have filling left over for tomorrow’s lunch!
Susmitha says
I made it for tea party and everyone loved it. Thank you so much for the yummy recipe.
Archana says
Thank you for the feedback
Manisha Ghodke says
I have made this recipe so many times! It is easy and fantastic. Thank you so much Archana for these wonderful recipes!
Archana says
Thank you Manisha!
allHungry says
This black bean and corn quesadilla recipe is a flavorful twist on a classic dish, perfect for a quick and satisfying meal!