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These black bean and corn quesadillas are a go-to for busy nights when you need something hearty and comforting without a lot of fuss. With a quick prep and plenty of flavor from pantry staples, these always disappear fast at my dinner table.
I made these for a quick lunch on a hectic workday and they were so cheesy and satisfying that I ended up doubling the recipe for dinner.
Ingredients
- Black beans canned: provide a creamy filling and lots of protein go for low sodium if you want to control salt
- Corn: adds sweetness and color frozen or canned both work
- Salsa: brings moisture and zesty flavor chunky salsa gives the best texture
- Taco seasoning: is the secret to lots of flavor in one scoop pick your favorite blend but check the label for whole spices
- Shredded cheese: helps everything melt together sharp cheddar or Monterey Jack melt beautifully
- Tortillas: make the crispy outer shell flour tortillas stay soft while toasting but you can use whole wheat too
Step-by-Step Instructions
- Mix the Filling:
- Stir together rinsed black beans drained corn salsa and taco seasoning in a medium bowl. Really mash it all so the beans break up a bit and absorb the seasonings. This step turns those simple ingredients into something creamy and flavorful.
- Warm the Pan:
- Spray a large skillet lightly with cooking spray and set it over medium low heat. Give it a full minute to get hot so the first tortilla toasts evenly. Make sure the pan is big enough for your tortillas to lay flat.
- Assemble and Cook the Quesadillas:
- Lay one tortilla flat in the skillet. Spoon on one half cup of the bean and corn filling covering as evenly as you can but leaving a little border at the edge. Sprinkle one quarter cup of shredded cheese over the filling and cap with a second tortilla. Use your spatula to gently press down and help the tortillas stick together as the cheese melts.
- Flip and Finish:
- Watch for the bottom tortilla to get golden and lightly crispy before flipping the whole quesadilla over with your spatula. Keep cooking until the second side crisps and you see the melty cheese at the edge. Slide onto a cutting board slice if you like and eat while hot and gooey.
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You Must Know
I absolutely love the combination of black beans and sweet corn in these—the filling is thick and creamy and just the right amount of hearty. One rainy afternoon my youngest insisted on helping with the cheese and now it is our little tradition on Sundays.
Storage Tips
Quesadillas keep well wrapped in foil or an airtight container in the fridge for up to three days. For longer storage freeze them individually and reheat straight from the freezer in a skillet to keep the tortillas crispy instead of soggy.
Ingredient Substitutions
Swap pinto beans or white beans for a slightly different flavor. Feel free to use pepper jack or mozzarella if you want a spicier or milder cheese. Use whole wheat or gluten free tortillas to suit your needs.
Serving Suggestions
Serve with a scoop of guacamole a dollop of sour cream or extra salsa on the side. A crisp salad or a bowl of tomato soup makes this a complete meal in under thirty minutes.
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Cultural Context
Quesadillas are a classic Mexican dish that brings together tortillas cheese and whatever fillings might be on hand. This veggie packed version is an easy twist that makes the most of ingredients you probably already have.
Recipe FAQs
- → Can I use fresh corn instead of canned?
Yes, fresh or frozen corn works well—just ensure it's cooked and drained before mixing with other ingredients.
- → What type of tortillas should I use?
Either flour or corn tortillas work, but flour tortillas are often preferred for flexibility and crispiness.
- → Is it possible to make this dish vegan?
Absolutely—swap out regular cheese for a plant-based alternative to keep it dairy-free.
- → How do I keep quesadillas from falling apart when flipping?
Press gently with a spatula while cooking, and don’t overfill. Let the cheese melt to seal the edges before flipping.
- → What sides pair well with this meal?
Try fresh guacamole, sour cream, or a green salad to complement the flavors and textures.