Corn and Black Bean Quesadillas

Flour tortillas filled with melted pepper jack cheese, corn, black beans, diced red onion and spices are destined to become an instant hit with your family. One reason I love these quesadillas so much is that there is little prep and I can have dinner on the table in under 30 minutes. I am always grateful for a quick, easy and incredibly delicious meal, especially on a busy weeknight! My family loves these quesadillas, in fact, we have them so often that I can’t believe that I haven’t posted this recipe before! For a delicious Mexican meal, serve with fresh salsa, guacamole and Mexican Rice.

One Year Ago: French Quarter Beignets 

Corn and Black Bean Quesadillas

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  • 1/3 cup frozen corn kernels, thawed
  • 2 teaspoons vegetable oil, plus more for brushing tortillas
  • 1/3 cup minced red onion
  • 1 teaspoon minced garlic
  • 1/2 teaspoon chili powder
  • 1/3 cup black beans, canned
  • 2 teaspoons lime juice
  • Kosher salt
  • 2 plain flour tortillas, eight-inch
  • 2/3 cup (3 ounces) Pepper Jack cheese
  • 1 tablespoon minced pickled jalapeños


  1. Heat 10-inch nonstick skillet over medium-high heat until hot, about 2 minutes. Add corn and cook, stirring occasionally, until kernels begin to brown and pop, 3 to 5 minutes; transfer corn to medium bowl. Heat 2 teaspoons vegetable oil in the now-empty skillet over medium heat until shimmering; add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and chili powder and cook until fragrant, about 1 minute; stir in beans and cook until heated through, about 1 minute. Return corn to skillet and toss to combine; gently press mixture with spatula to lightly crush black beans. Transfer mixture a medium bowl, stir in lime juice.
  2. Wipe out skillet with a paper towel and return skillet to medium heat until hot, about 2 minutes. Place 1 tortilla in the skillet and toast until soft and puffed slightly at edges, about 2 minutes. Flip tortilla and toast until puffed and slightly browned, 1 minute longer. Remove the tortilla to a cutting board. Repeat to toast second tortilla while assembling first quesadilla. Sprinkle 1/3 cup cheese, half the corn and bean mixture, and half of jalapeños, over half of the tortilla, leaving 1/2-inch border around edge. Fold tortilla in half and press to flatten. Brush generously with oil, sprinkle lightly with salt, and set aside. Repeat to form second quesadilla.
  3. Place both quesadillas in skillet, oiled sides down; cook over medium heat until crisp and well browned, 1 to 2 minutes. Brush surfaces with oil and sprinkle lightly with salt. Flip quesadillas and cook until second sides are crisp and browned, 1 to 2 minutes longer. Transfer to a cutting board and allow cool about 3 minutes. Halve each quesadilla and serve with salsa, guacamole, or sour cream

Yields: 2 folded 8-inch quesadillas

Source: Cook Illustrated, March 2005

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20 Responses to Corn and Black Bean Quesadillas

  1. This is my kind of dinner!!! Quick, easy and delicious. Thank you!

  2. Love this combination in quesadillas.

  3. Amy says:

    I love quelsadillas! And I never want to deal with cooking up some chicken to add protein…black beans are such an easy alternative. Thanks for the idea 🙂

  4. ChgoJohn says:

    I love quesadillas but have only attempted to make them cheese-filled at home. Well, not anymore! Thanks for sharing a great recipe.

  5. Yummy, yummy, yummy, I want those in my tummy.

  6. Love Mexican food and this recipe is fantastic!

  7. Looks easy, tasty, and versatile! Good post!

  8. I love quesadillas! These look amazing 🙂

  9. Oh I have been craving quesadillas side past few weeks, somehow never got to make them.
    Love these babies, totally bookmarked.

  10. The Teenage Taste says:

    These would make the perfect easy back-to-school dinner! My little brother would love these. Thanks for sharing! 😀

  11. I made these for dinner last night and they were YUMMY!!! So easy to fix up. LOVED them and so did my kids. You rock!

  12. Caroline says:

    The tortillas are browned to perfection. I love a good quesadilla! The last shot is great where you can see all the goodies inside the tortilla.

  13. love how you stuffed them with corn and black bean! love simple easy delicious meals!

  14. I’m making these tomorrow..they look irresisable

  15. jennknee says:

    This is perfect! I just got back to my little tiny bachelorette pad without all the good kitchen amenities…but I can definitely make these for a meal! …I’m also such a fan of the corn and black bean combo! 🙂

  16. I love making quesadillas. that way everyone can get what they want, and they are so versatile! this a great one here!

  17. Emily says:

    I love quesadillas with corn black beans. This sounds delicious!

  18. Lynn says:

    I’ve actually got some leftover black beans from dinner last night. Tomorrows lunch is now decided!

  19. realfunfood says:

    I love black bean quesadillas. I added mango to mine and it was gorgeous! I’d also like to try pickled jalapeno in them 🙂

  20. Pingback: Corn and Black Bean Taquitos | Sweet Pea's Kitchen

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