Go Back
Quesadillas are a beloved staple in many households, celebrated for their simplicity and versatility. Originating from Mexico, these delightful treats can be customized in countless ways, making them a perfect canvas for various fillings, from meats to vegetables. Among the myriad of options, Spicy Black Bean & Corn Quesadillas stand out as a delicious vegetarian choice that combines robust flavors with satisfying textures. The harmony between spicy black beans, sweet corn, and melted cheese creates a mouthwatering experience that delights the taste buds.

Black Bean and Corn Quesadillas

Discover the vibrant flavors of Spicy Black Bean & Corn Quesadillas! This easy vegetarian recipe combines protein-rich black beans, sweet corn, and melted cheese for a delicious meal that can be enjoyed any time. Not only are these quesadillas filling and nutritious, but they're also customizable to suit your taste. Perfect for a quick dinner or as an appetizer for gatherings, follow our guide to make the ultimate cheesy, spicy delight that everyone will love.
Print Recipe Pin Recipe

Ingredients
  

1 cup canned black beans, drained and rinsed

1 cup corn kernels (fresh, frozen, or canned)

1 cup shredded cheese (cheddar, Monterey Jack, or your favorite blend)

1 small red onion, finely chopped

1 bell pepper (choose red, yellow, or green), diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1 tablespoon olive oil

4 large flour tortillas

Salt and pepper, to taste

Fresh cilantro, chopped (for garnish)

Sour cream or yogurt (for dipping)

Salsa (for serving)

Instructions
 

Prepare the Filling: In a medium skillet, heat olive oil over medium heat. Once the oil is shimmering, add the finely chopped red onion and diced bell pepper. Sauté for approximately 5 minutes, or until the vegetables become soft and translucent. Stir in the minced garlic, cumin, chili powder, salt, and pepper, cooking for an additional minute until the garlic is fragrant.

    Combine Ingredients: In a large mixing bowl, add the sautéed onion and bell pepper mixture, along with the drained black beans and corn. Stir everything together until well combined, ensuring the flavors meld. Taste the mixture and adjust seasoning, adding more salt and pepper if desired.

      Assemble Quesadillas: Heat a clean skillet over medium heat. Place a tortilla in the skillet and sprinkle half of the tortilla with shredded cheese. Evenly layer a generous portion of the black bean and corn mixture on top, followed by a sprinkle of more cheese to help hold the quesadilla together. Fold the tortilla in half to enclose the filling.

        Cook Quesadillas: Cook the folded quesadilla for about 3-4 minutes on one side, or until it turns a golden brown and the cheese starts to melt. Carefully flip the quesadilla using a spatula, and cook for another 3-4 minutes on the other side until it’s golden brown and the cheese is fully melted.

          Repeat: Continue this process with the remaining tortillas and filling, adding additional olive oil to the skillet as needed to prevent sticking.

            Serve: Once all the quesadillas are cooked, use a sharp knife or pizza cutter to slice them into wedges. Arrange the wedges on a serving platter and garnish with freshly chopped cilantro. Serve them hot with sides of sour cream and salsa for dipping.

              Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4