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    Home » Dinner

    Black Bean and Corn Quesadillas

    Published: Sep 18, 2019 · Modified: Jan 30, 2023 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 9 Comments

    472 shares
    Jump to Recipe

    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.

    black bean quesadillas served in a baking tray
    Jump to:
    • Why We Love These Veggie Black Bean And Corn Quesadillas
    • Ingredients
    • How to make Black Bean Quesadillas
    • Serving
    • Meal Prep Idea
    • More Easy Dinner ideas
    • Recipe

    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 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!

    quesadillas on a tray with avocado and salsa on the side

    Why We Love These Veggie Black Bean And Corn Quesadillas

    • 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
    corn and bean quesadillas stacked

    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.
    Ingredients for quesadilla

    How to make Black Bean Quesadillas

    Step 1 - 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.
    black bean and corn quesadilla 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

    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 it into half or 3 triangular pieces. 
    photos showing how to make quesadilla on a griddle
    Quesadilla with one tortilla

    Using two tortillas - Needs a bit of 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 is 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 it into half and then quarters. Serve with salsa and guacamole.
    photos showing how to make black bean and corn quesadilla on a griddle

    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

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    quesadillas on a tray with avocado and salsa on the side
    Print Recipe Pin Recipe Save Saved!
    4.89 from 9 votes

    Black Bean and Corn Quesadillas Recipe

    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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    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. Erica Khan says

      October 16, 2019 at 12:53 pm

      Filling needed salt but that’s an easy fix, my children loved these even hubby. Made twice will make again.5 stars

      Reply
      • Archana says

        October 16, 2019 at 10:00 pm

        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

        Reply
    2. Himabindu Kalidindi says

      November 01, 2019 at 7:50 am

      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.

      Reply
      • Archana says

        November 05, 2019 at 2:26 pm

        Buy it from whole foods, trader joe's or other grocery stores that carry organic foods. Quality is much better

        Reply
    3. Jairaj says

      January 24, 2021 at 9:47 pm

      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!5 stars

      Reply
    4. Susmitha says

      April 30, 2022 at 11:32 am

      I made it for tea party and everyone loved it. Thank you so much for the yummy recipe.

      Reply
      • Archana says

        May 02, 2022 at 5:35 pm

        Thank you for the feedback

        Reply
    5. Manisha Ghodke says

      July 17, 2022 at 4:38 pm

      I have made this recipe so many times! It is easy and fantastic. Thank you so much Archana for these wonderful recipes!5 stars

      Reply
      • Archana says

        July 18, 2022 at 6:50 am

        Thank you Manisha!

        Reply

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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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