There’s something about the combination of black beans, corn, and melted cheese that brings me right back to one of my first trips to Mexico. It was a small coastal town, off the beaten path, and I’ll never forget the local market where vendors sold the most incredible street food. While many might think of tacos or tamales when imagining Mexican cuisine, it was a simple quesadilla that captured my heart—and taste buds. It wasn’t fancy or filled with a long list of ingredients, but the blend of flavors and textures was unforgettable. The crunch of the golden tortilla paired with the creamy beans and the sweetness of fresh corn was the perfect bite.
Fast forward to today, and this Black Bean and Corn Quesadilla recipe is my way of bringing that experience into my own kitchen, with a few twists to make it my own. I love using whole wheat tortillas for added texture and nutrition, and the addition of vibrant orange bell peppers and jalapeños gives it a little more of a kick than the traditional version I first tasted. Every time I make this for my family, it’s like I’m back in that bustling market, watching the quesadillas sizzle on the griddle. My kids love these for dinner or a hearty snack, and it’s a great way to sneak in some veggies while satisfying everyone’s cravings for cheesy, crispy comfort food.
This recipe is also incredibly versatile—perfect for busy weeknights or casual gatherings with friends. You can easily prep the black bean and corn mixture ahead of time, and when you’re ready to cook, it takes just minutes to assemble and grill these golden beauties. I’ve found that serving them with a side of homemade guacamole or salsa really takes them to the next level. Whether you’re reminiscing about your own travels or just looking for a quick and tasty meal, this recipe is sure to become a favorite in your home, too!
How to Make Black Bean and Corn Quesadilla
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Ingredients
- 15 ounces black beans, drained and rinsed
- 1 orange bell pepper, diced
- 3/4 cup red onion, finely chopped
- 1 cup frozen corn, thawed and drained
- 1/3 cup chopped tomato, with excess liquid removed
- 2 jalapeños, minced
- 1/2 cup fresh cilantro, chopped
- 2 cups shredded Mexican cheese blend
- 3 tablespoons taco seasoning (such as Trader Joe’s)
- 1/3 teaspoon salt
- 1 whole wheat tortilla
- 1/2 cup shredded Mexican cheese (divided, 1/4 cup per layer)
- 1/2 cup mixed vegetables (optional)
Directions
- In a large mixing bowl, combine the black beans with diced orange bell pepper and red onion.
- Stir in the thawed corn, chopped tomato, minced jalapeños, fresh cilantro, taco seasoning, and salt. Mix well.
- Incorporate 2 cups of the shredded Mexican cheese blend, stirring to combine all the ingredients.
- Preheat a cast-iron skillet over medium heat and lightly coat it with avocado oil.
- Place a tortilla in the skillet for about a minute to warm it, then flip it over.
- Sprinkle 1/4 cup of shredded cheese on one side of the tortilla, followed by 1/2 cup of the bean and corn mixture, and top with another 1/4 cup of shredded cheese.
- Fold the tortilla over to form a half-moon shape and press it down gently with a spatula.
- Cover the skillet and let the quesadilla cook for 3-5 minutes, checking to ensure it doesn’t burn.
- Flip the quesadilla, adding a touch more oil if needed, and cook until the cheese is melted and the tortilla is golden and crisp.
- Remove from the skillet, let it cool slightly, and slice into halves or quarters for serving.
Storing Suggestion
If you have leftover quesadillas, allow them to cool completely before storing them in an airtight container. Refrigerate for up to 3 days. To reheat, place them in a skillet or oven to retain their crispness.
Cooking Tips
To enhance flavor, try using smoked cheese or adding a dash of chipotle powder to the filling. For a quicker prep, use canned corn or pre-chopped veggies.
Serving Suggestions
Serve with guacamole, sour cream, or salsa for dipping. A side of Spanish rice or a simple green salad also pairs well with these quesadillas.
Ingredient Substitutions
Feel free to substitute black beans with pinto beans or kidney beans. You can also replace the Mexican cheese blend with cheddar or pepper jack for a spicier kick.
Seasonal Variations
In the summer, use fresh corn cut off the cob and add some grilled zucchini or squash. In the fall, try adding roasted butternut squash or sweet potatoes for a seasonal twist.
Allergen Information
This recipe contains dairy from the cheese and gluten from the tortilla. To make it dairy-free, use vegan cheese, and for a gluten-free option, substitute with gluten-free tortillas.
FAQ:
Can I make these quesadillas ahead of time?
Yes, you can prepare the filling in advance and refrigerate it for up to 2 days. Assemble and cook the quesadillas when you’re ready to serve them.
What can I use if I don’t have taco seasoning?
You can substitute taco seasoning with a mix of chili powder, cumin, paprika, garlic powder, and onion powder to create your own seasoning blend.
How do I make the quesadillas crispier?
For extra crispiness, add a little more oil to the pan when flipping the quesadilla and cook it for an additional minute on each side.
Can I freeze the leftover quesadillas?
Yes, allow the quesadillas to cool completely, then wrap them individually in foil or plastic wrap. Freeze for up to 2 months and reheat in the oven.
What kind of tortillas work best for this recipe?
Whole wheat tortillas are a healthy option, but you can use flour or gluten-free tortillas depending on your preference.
How can I make these quesadillas spicier?
To increase the spice level, add extra jalapeños or a sprinkle of cayenne pepper. You can also use a spicy salsa as a topping.
Black Bean and Corn Quesadilla
Ingredients
- 15 ounces black beans drained and rinsed
- 1 orange bell pepper diced
- 3/4 cup red onion
- 1 cup frozen corn thawed and drained
- 1/3 cup tomato chopped, excess liquid removed
- 2 jalapeños minced
- 1/2 cup chopped fresh cilantro
- 2 cups shredded Mexican cheese blend
- 3 tablespoons taco seasoning e.g., Trader Joe’s
- 1/3 teaspoon salt
- 1 whole wheat tortilla
- 1/2 cup shredded Mexican cheese divided, 1/4 cup per layer
- 1/2 cup mixed vegetables
Instructions
Prepare the Black Bean Corn Mixture
- In a large bowl, combine black beans with diced orange bell pepper and red onion.
- Add thawed frozen corn, chopped tomatoes, minced jalapeños, fresh cilantro, salt, and taco seasoning.
- Stir in 2 cups of shredded Mexican cheese blend and mix thoroughly.
Assemble the Quesadillas
- Preheat a cast-iron skillet over low to medium heat. Add a teaspoon of avocado oil, spreading it around. Place the tortilla in the skillet for about a minute, then flip it.
- Sprinkle 1/4 cup of shredded Mexican cheese over one half of the tortilla.
- Top with 1/2 cup of the black bean corn mixture, then add another 1/4 cup of shredded Mexican cheese on top.
- Fold the tortilla over and press down gently.
- Cover with a lid and cook for 3-5 minutes on low to medium heat, being cautious as the skillet can get quite hot.
- Flip the quesadilla, add a bit more oil on top to help it crisp up, and cook until the cheese melts and the tortilla is golden brown.
- Let the quesadilla cook for a few minutes, then cut it in half and serve.
