Go Back
At the heart of any great quesadilla lies a combination of flavorful ingredients that meld together beautifully when cooked. For our Smoky Black Bean and Corn Quesadillas, the core ingredients include black beans, sweet corn, cheese, and fresh vegetables. Each of these components plays a crucial role in creating a dish that is not only delicious but also nutritionally balanced.

Black Bean and Corn Quesadillas

Discover the deliciousness of Smoky Black Bean and Corn Quesadillas! This quick recipe combines earthy black beans, sweet corn, and gooey cheese for a nutritious meal that satisfies any craving. Packed with protein and fiber, these quesadillas are perfect for busy weeknights or weekend gatherings. Follow our easy guide to prepare the filling, assemble, and cook to crispy perfection. Elevate your dining experience with customizable toppings and dips!
Print Recipe Pin Recipe

Ingredients
  

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh, frozen, or canned)

1 cup shredded cheese (cheddar, Monterey Jack, or a blend)

1/2 medium onion, finely chopped

1 bell pepper (red or green), chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 tablespoon olive oil

Salt and pepper to taste

4 large flour tortillas

Fresh cilantro, chopped (for garnish)

Optional: sour cream or guacamole (for serving)

Instructions
 

Prepare the Filling: In a medium skillet, heat olive oil over medium heat. Add the chopped onion and bell pepper, sautéing for about 5-7 minutes until softened. Stir in the minced garlic and cook for another 1 minute until fragrant.

    Add Beans and Corn: Incorporate the black beans and corn into the skillet. Sprinkle in the cumin, smoked paprika, salt, and pepper. Cook for an additional 5 minutes, stirring occasionally until everything is heated through.

      Assemble the Quesadillas: On half of each tortilla, spread a generous amount of the black bean and corn mixture. Sprinkle cheese over the top of the mixture, then fold the other half of the tortilla over to cover.

        Cook the Quesadillas: In the same skillet, or on a clean flat pan, heat over medium heat. Cook each quesadilla for about 3-4 minutes on one side until golden brown and crispy. Carefully flip and cook for another 3-4 minutes until the cheese is melted and the other side is also golden.

          Serve: Remove the quesadillas from the skillet and let them sit for a minute before slicing into wedges. Garnish with fresh cilantro and serve warm with sour cream or guacamole on the side.

            Prep Time, Total Time, Servings: 15 minutes | 30 minutes | serves 4