Black Bean and Corn Quesadillas are cheese tortillas filled with a mixture of black beans, corn, onion, and bell pepper.
My sister and I do this thing where we call each other every day around 4pm. She is usually driving home from work, and both of us like to bounce dinner ideas off each other. I usually recommend my latest creation from the blog, and she gives me some new ideas.
We both have an understanding that the dinner ideas we share must be 1. FAST (30 minutes of less). 2. Something we already have the ingredients for, and 3. Something our families will all like (toddlers included).
These Black Bean and Corn Quesadillas not only fit the trifecta, but they are YU-MMY! Super easy to throw together and totally satisfying. They take the goodness of a traditional quesadilla to a whole new level! I like to serve them with some sliced avocado, sour cream and salsa.
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Black Bean and Corn Quesadillas are cheese tortilla filled with a mixture of black beans, corn, onion, and bell pepper.
- 1 teaspoon olive oil
- 1 clove garlic , minced
- 1/4 small onion , chopped
- 1/4 red bell pepper (or orange), chopped
- 15 ounce can black beans , drained and rinsed
- 1 heaping cup corn (canned or frozen-thawed)
- 1/4 cup salsa
- 1 teaspoon light brown sugar
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 2 cups shredded cheese (monterrey jack, colby jack, or cheddar)
- 4 large flour tortillas
- 2 teaspoons butter
- sour cream , for serving
Add olive oil to a large skillet over medium high heat.
Add the onion and bell pepper and saute for 1-2 minutes.
Add garlic and saute for 30 seconds. Add black beans, corn, salsa, brown sugar, cumin and chili powder and stir to combine.
Reduce heat. Melt a teaspoon of butter In another large skillet.
Place one tortilla in the skillet. Add a sprinkle of cheese, followed by a heaping scoop of the black beans and corn mixture and spread into an even layer.
Top with another sprinkle of cheese. Add a tortilla on top and cook until the cheese is almost melted and the bottom tortilla is golden.
Use a large spatula to carefully flip the tortilla to the other side. Cook until cheese is melted and bottom tortilla is golden brown.
Serve with sour cream and salsa.
You might also like this Italian Grilled Cheese Sandwich!
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Rose says
March 7, 2018 at 4:50 pmThese were delicious, with the right amount of spice and lots of flavor.
Pennie says
July 7, 2018 at 6:51 pmReally good! fast, easy, flavorful. I burned a couple but soon got the right temperature. Husband said pretty good. He had to add his usual olives .
Angela says
July 25, 2018 at 7:12 pmDELICIOUS!!!! I just made these and they are soooooo yummy! I left out the sugar and added a few dashes of onion powder because the last Mexican recipe I made said extra onion powder always makes it better ? I used Mexican blend shredded cheese and Greek yogurt to dip them in.
Jessica Henry says
March 18, 2019 at 9:05 amInvited the in law over for dinner and I decided to make these first try. My husband thought it was going to be bad without meat. All turned out great and everyone loved them! Perfect for dipping in sour cream, Pico de gallo and refined beans. Also, I am on a $150 a month food budget with my parter and besides the spices everything was very cheap and budget friendly. Not to mention I am a horrible picky eater with cooked veggies and I absolutely loved these! Thank you so much!
Donielle says
March 18, 2019 at 11:44 amJust made this for my family! We Loved it! Perfect meal. Made it with a side of refried beans. I also added onion powder to mine. Quick, easy and minimal ingredients.
Lauren Allen says
March 20, 2019 at 3:18 pmThanks so much Donelle, so glad your family enjoyed!