Black Bean and Corn Quesadillas are a quick and tasty meal that you can make on a busy weeknight or as a snack that will fill you up. You can make these quesadillas without meat and they are vegetarian.
They are full of fiber, protein, and taste. The filling of black beans, corn, and melted cheese is very satisfying, and the crunchy tortillas make each bite impossible to ignore. These quesadillas can be used for a light lunch, dinner, or even as a starter at your next party. Plus, they help you use up things you already have in the kitchen!
Ingredients:
For the Quesadillas:
- 4 flour tortillas (8-inch)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen or fresh corn kernels
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 1/2 cup red bell pepper, diced (optional)
- 1/4 cup green onions, chopped (optional)
- 1 tsp ground cumin
- 1/2 tsp chili powder (optional, for added spice)
- 1 tbsp olive oil (or cooking spray)
1. Get the filling ready:
Put the black beans, corn, cumin, chili sauce (if using), and red bell pepper (if using) in a bowl and mix them together. Mix well.
Add more salt and pepper to taste the blend and make it more flavorful. You can add a little pepper or hot sauce if you want it to be spicier.
Save the filler for putting the body together.
2. Put the quesadillas together:
Place the tortillas on a flat surface.
Spread a lot of the black bean and corn mixture out equally on one half of each tortilla.
Add cheese on top of the filling, and if you want, green onions on top of that.
To make a half-moon shape with the tortilla, fold it in half and press gently to seal.
Step 3: Make the quesadillas:
Warm up a big griddle or pan over medium-low heat. Spray or brush it with olive oil briefly.
Spread the quesadilla out in the pan and cook it for three to four minutes on each side, or until the cheese melts and the tortilla turns golden brown. You could lightly press the quesadilla with a spatula to make sure it cooks all the way through.
Do this again with the rest of the quesadillas, adding more oil to the pan if needed.
4. Put out:
After all the quesadillas are done, take them out of the pan and let them cool for one minute. Then, cut them into wedges. You can top it with guacamole, salsa, sour cream, or anything else you like.
Also See: Pork Chile Verde
| Nutrient | Amount per Serving |
|---|---|
| Calories | 300 kcal |
| Total Fat | 14g |
| Saturated Fat | 6g |
| Cholesterol | 30mg |
| Sodium | 500mg |
| Total Carbohydrates | 35g |
| Dietary Fiber | 7g |
| Sugars | 4g |
| Protein | 11g |
| Vitamin A | 10% DV |
| Vitamin C | 20% DV |
| Calcium | 15% DV |
| Iron | 15% DV |
Can I make these quesadillas ahead of time?
Yes! They can be put together ahead of time and kept in the fridge for up to a day before they are cooked. Put each quesadilla in a plastic wrap and freeze for up to three months if you need to. You can cook them right from frozen; just add a few minutes to the cooking time.
What if I don’t have tacos made of flour?
Corn tortillas can be used, but they are not as strong as flour tortillas. To keep them from breaking, you might need to be more careful when you flip them. You could also use pita bread or big wraps instead.
Can I make these without cheese?
Yes! If you want a dairy-free option, just leave out the cheese or use a plant-based cheese alternative instead. The corn and black beans add a lot of taste on their own.
Can I use corn that’s been cooked instead of frozen?
Yes, corn from a can works great in this recipe. Make sure to drain and rinse it to get rid of any extra sugar or salt.