Skip to content

It’s finally here! Order the Sweet Pea’s Kitchen Cookbook

Sweet Pea's Kitchen Cookbook

Corn and Black Bean Quesadillas

  • Print Recipe
  • Jump to Recipe
  • 5 from 1 vote

This post may contain affiliate links. Please read the disclosure policy.

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.

Pin this recipe now to remember it later

Pin Recipe

Corn and Black Bean Quesadillas

Servings: 2 folded 8-inch quesadillas
5 from 1 vote

Ingredients 

  • 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

Instructions

  • 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.
  • 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.
  • 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
Author: Laura

Follow me on Pinterest for daily delicious recipes!

Follow Me

Source: Cook Illustrated, March 2005

Get new recipes weekly plus our FREE ebook!