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Corn and Black Bean Quesadillas

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  • 5 from 1 vote

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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.

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Corn and Black Bean Quesadillas

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


  • 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

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  • 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

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Source: Cook Illustrated, March 2005

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