Black Bean Corn Quesadillas

Category: Quick Dishes For When You're Already Hungry

Black bean and corn quesadillas combine pantry staples for a meal that’s quick, flavorful, and filling. In minutes, mix together black beans, corn, salsa, and taco seasoning for a hearty filling, then layer with cheese between tortillas. Toast each quesadilla in a skillet until the tortillas turn crisp and golden, and the cheese melts to bind everything inside. Serve cut into wedges for a fast lunch, easy dinner, or shareable snack. Nutritionally balanced, each serving boasts protein, fiber, and comforting carbs, making this a go-to option everyone will love.

Clare Recipes
Created By Lily Chen
Updated on Sun, 03 Aug 2025 01:17:57 GMT
A stack of black bean and corn quesadillas. Save
A stack of black bean and corn quesadillas. | lilicooks.com

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.
A stack of black bean and corn quesadillas. Save
A stack of black bean and corn quesadillas. | lilicooks.com

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.

A stack of black bean and corn quesadillas. Save
A stack of black bean and corn quesadillas. | lilicooks.com

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.

Black Bean Corn Quesadillas

Black beans, corn, salsa, cheese, and tortillas create a quick, hearty meal packed with flavor and texture.

Preparation Time
5 min
Cooking Time
5 min
Overall Time
10 min
Created By: Lily Chen

Category: 30-Minute Miracles

Skill Level: Beginner-Friendly

Cuisine Type: Mexican

Output: 4 Serves

Dietary Options: Vegetarian

Ingredients

→ Filling

01 1 x 15 oz can black beans
02 1 cup corn
03 1/3 cup salsa
04 2 tsp taco seasoning

→ Tortillas and Toppings

05 1 cup shredded cheese
06 8 tortillas

Steps

Step 01

In a medium bowl, mix together black beans, corn, salsa, and taco seasoning until well combined.

Step 02

Preheat a large skillet over medium-low heat and spray with cooking spray. Place one tortilla in the skillet and scoop 1/2 cup of the filling onto the tortilla. Sprinkle 1/4 cup of shredded cheese over the filling, then place a second tortilla on top. Lightly press down with a spatula to meld the tortillas together. When the bottom tortilla starts to brown, carefully flip the quesadilla and cook until both tortillas are golden and crispy and the cheese is melted. Repeat for remaining tortillas and filling. Cut into wedges if desired and serve warm.

Required Tools

  • Large skillet
  • Spatula
  • Mixing bowl

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.
  • Dairy (cheese)
  • Gluten (tortillas)

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.
  • Calories: 517.1
  • Fats: 12.2 g
  • Carbohydrates: 84.2 g
  • Proteins: 22.3 g