These simple and healthy Black Bean Quesadillas are an easy dinner everyone loves. Flour tortillas filled with cheese, black beans, corn, onion, bell pepper and spices.
We love dinner that’s cooked in less than 30 minutes, that’s healthy and kid-friendly! Like these Vegetarian Enchiladas,
What I LOVE about these Black Bean Quesadillas:
- FAST: they can be whipped up in less than 30 minutes!
- Simple Ingredients: You will likely already have all the ingredients you need to make (or adapt) this recipe.
- Kid-friendly: Even my pickiest toddler loves them!
How to Make a Black Bean Quesadilla:
1. Make veggie filling: Sauté onion and bell pepper in a little bit of oil 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.
3. Assemble: Heat another large skillet. Place one tortilla in the skillet and sprinkle cheese, followed by a heaping scoop of black bean and corn mixture and spread into an even layer. Top with another sprinkle of cheese.
3. Cook: Add a tortilla on top and cook until 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.
Serve quesadillas with:
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Recipe
Black Bean and Corn Quesadillas
Ingredients
- 1 teaspoon olive oil
- 1 clove garlic , minced
- 1/4 small onion , chopped
- 1/4 bell pepper any color, 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
- sour cream , for serving
Instructions
- 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. Taste and adjust seasonings, if desired.
- Heat another large skillet. Place one tortilla in the skillet. Add a sprinkle of cheese, followed by a heaping scoop of black bean and corn filling and spread into an even layer.
- Top with another sprinkle of cheese. Add a tortilla on top and cook until 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.
Nutrition
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I originally shared this recipe May 2015. Updated May 2020 with new photos and clearer instructions.
Excellent for a quick and easy meal and leftovers for another meal. Nicely spiced. I did leave out the sugar. Even my husband who loves meat enjoyed these.
This was amazing. It had such a good flavor. I paired it with the Mexican rice (which is also good).
Very good recipe, for those using cheddar however I would advise mixing it with mozzarella as all cheddar produced a bit too sharp a flavour for me.
These are absolutely delicious!!! I must admit I used a combination of taco cheese and cheddar jack. I love them with salsa and sour cream on every bite. Great to keep the filling for quick and easy leftover meals. I’ve been eating them at some point in my day for the past 3 days and I’m not tired of them! Yummy!!