Crispy Black Bean & Corn Quesadillas
These crispy black bean and corn quesadillas are packed with flavor from salsa, black beans, corn, and cheese. A quick and budget-friendly vegetarian recipe that's perfect for any meal.
Ingredients
Main Ingredients
- 2 tsp olive oil
- 3 Tbsp finely chopped onion
- 1 15.5-oz can black beans, drained and rinsed
- 1 10-oz can whole-kernel corn, drained (or thawed frozen corn)
- 1 Tbsp packed brown sugar
- ¼ cup salsa
- ¼ tsp crushed red pepper flakes
- 2 Tbsp butter (for crisping tortillas)
- 8 8-inch tortillas flour
- 1⅓ cups shredded Monterey Jack cheese (For more heat, use pepper Jack.)
Optional Ingredients
- Lime wedges
- Sour cream or Greek yogurt
- Pico de gallo
- Avocado or guacamole
- Chopped cilantro
- Jalapeño slices
Instructions
Preparation
- Chop the onion and shred the cheese (if not pre-shredded). Drain and rinse the black beans, and drain the corn.
- Set out a plate and cover loosely with foil to keep cooked quesadillas warm.
Mixing / Assembling the Filling
- Heat olive oil in a saucepan over medium heat. Add onion and cook, stirring, until softened—about 2 minutes.
- Stir in black beans, corn, brown sugar, salsa, and crushed red pepper flakes. Cook until heated through, about 3 minutes. Turn heat to low to keep warm.
Cooking the Quesadillas
- In a large skillet over medium heat, melt about 2 tsp butter.
- Place one tortilla in the skillet. Sprinkle evenly with about ⅓ cup cheese. Spoon about ½ cup of the bean-corn mixture on top, spreading it out evenly (not too thick at the edges). Top with another tortilla and press gently.
- Cook until golden on the bottom, then flip carefully and cook until the second side is golden and the cheese is melted—about 2 minutes total, turning once.
- Transfer to a cutting board. Repeat with remaining tortillas, melting more butter as needed.
Resting / Finishing
- Let quesadillas rest 1–2 minutes (this helps the cheese set slightly so it slices cleanly). Cut into wedges and serve with salsa, lime, or your favorite toppings.
Notes
Tip for best texture: Don’t overload the filling—thin layers melt better and crisp faster. Tip for flavor enhancement: Add a squeeze of lime to the filling right before assembling. Common mistake to avoid: Heat too high—tortillas brown before the cheese melts. Medium heat is perfect. Optional substitutions: Use oil instead of butter for crisping, or swap Monterey Jack for cheddar or a Mexican blend.