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quesadillas on a tray with avocado and salsa on the side
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4.91 from 10 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 minutes
Cook Time20 minutes
Total Time40 minutes
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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