5 from 1 vote
quesadillas on a tray with avocado and salsa on the side
Black Bean and Corn Quesadillas
Prep Time
20 mins
Cook Time
20 mins
 
Quick and delicious meal that is ready in 20-minutes and can be easily made gluten free.
Course: dinner, Entree
Cuisine: Mexican
Keyword: easyrecipe, quesadillas
Servings: 4
Calories: 621 kcal
Author: Archana Mundhe
Ingredients
  • 1 medium 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 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 the Quesadillas
  1. 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 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 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.

Recipe Video

Nutrition Facts
Black Bean and Corn Quesadillas
Amount Per Serving
Calories 621 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 13g81%
Cholesterol 50mg17%
Sodium 720mg31%
Potassium 540mg15%
Carbohydrates 59g20%
Fiber 9g38%
Sugar 4g4%
Protein 26g52%
Vitamin A 607IU12%
Vitamin C 10mg12%
Calcium 513mg51%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.