Black Bean & Corn Quesadillas
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Black Bean & Corn Quesadillas

Crispy tortilla, melty cheese, black beans, corn. 10 minutes. Vegetarian and nobody notices.

Prep 5 minCook 8 minTotal 13 minServes 4Cost $1.50/serving★ 4.6(198)

Servings

Est. total: $6.00 · $1.50/serving

Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.

Ingredients

  • 4 pieces flour tortillas (10-inch burrito size)
  • 1 can black beans (15 oz, drained and rinsed)
  • 1 cup corn kernels (frozen, thawed, or canned drained)
  • 2 cup shredded Mexican cheese blend
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 tsp salt
  • 1/2 cup salsa (for serving)
  • 1/4 cup sour cream (for serving)

Instructions

  1. 1

    In a bowl, mix drained black beans, corn, cumin, chili powder, and salt. Lightly mash about half the beans with a fork — this helps them stick together.

    1 can black beans1 cup corn kernels1/2 tsp cumin1/2 tsp chili powder1/4 tsp salt

    Mashing half the beans creates a paste that binds the filling. Game changer.

  2. 2

    Lay tortillas flat. Spread ½ cup cheese on one half of each tortilla. Top with ¼ of the bean-corn mixture, then another thin layer of cheese. Fold in half.

    4 pieces flour tortillas2 cup shredded Mexican cheese blend
  3. 3

    Heat a large skillet over medium heat. Cook each quesadilla 2-3 minutes per side until tortilla is golden and crispy and cheese is melted.

    No oil needed if your pan is decent. Dry heat = crispier tortilla.

  4. 4

    Let rest 1 minute, then cut into wedges. Serve with salsa and sour cream.

    1/2 cup salsa1/4 cup sour cream

Pairs With

🍺Mexican Lager$

Corona, Modelo, or Tecate with a lime wedge

Light, crisp, and refreshing against the cheese and beans

🍸Paloma$$

Tequila, grapefruit soda, lime juice, salt rim

Grapefruit bitterness and fizz is a natural with Mexican food

🧃Horchata$

Mexican rice drink with cinnamon

Sweet and creamy, cools down the spice

Nutrition

105

Calories

5

Proteing

12

Carbsg

5

Fatg

Per serving. Estimated values. Not a substitute for professional dietary advice.

Tips

  • •Add pickled jalapeños for heat, or leftover chicken/steak to make it a full dinner.
  • •Press down gently with the spatula while cooking for maximum crunch.

Substitutions

  • Mexican cheese blend → Monterey Jack or cheddar — anything that melts well
  • flour tortillas → corn tortillas (use smaller ones, they break easier)
  • sour cream → Greek yogurt for a lighter option

Leftovers

Reheat in a skillet (not microwave — you'll lose the crunch). Keeps 2 days.

Leftover Ideas

Cut into small triangles for a snack plateTop with a fried egg for breakfastDip into leftover chili or soup

Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.

Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.

Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.

Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.