These Black Bean and Corn Quesadillas are filled with seasoned black beans, sweet corn, melted cheese, and fresh lime.
Ingredients
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 1 cup corn kernels
- 1/2 small red onion, finely diced
- 1/2 red bell pepper, diced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 tablespoon lime juice
- 1 1/2 cups shredded Monterey Jack or cheddar cheese
- 8 medium flour tortillas
- 1 tablespoon oil, plus more as needed
- Salt and black pepper
Instructions
- Mash half of the black beans in a bowl. Stir in the remaining beans, corn, onion, bell pepper, cumin, chili powder, lime juice, salt, and pepper.
- Spread the filling over half of each tortilla and sprinkle with cheese. Fold the tortillas over.
- Heat a lightly oiled skillet over medium heat. Cook the quesadillas in batches for 2–3 minutes per side, until golden and the cheese melts.
- Cut into wedges and serve warm with salsa, sour cream, or avocado.
Cooking Tips
Do not overfill the tortillas. Cook over medium heat so the cheese melts before the tortillas brown too much.
Storage & Reheating
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a dry skillet or oven until crisp and hot.
Recipe Details
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Frequently Asked Questions
Can I prepare them ahead? Assemble the quesadillas several hours ahead and refrigerate them covered until ready to cook.
How should I store leftovers? Refrigerate cooked quesadillas for up to 3 days.
Can I make them vegan? Use dairy-free cheese or omit the cheese and add extra mashed beans.