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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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
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe May 2015. Updated May 2020 with new photos and clearer instructions.
Rose says
These were delicious, with the right amount of spice and lots of flavor.
Pennie says
Really 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
DELICIOUS!!!! 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
Invited 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
Just 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
Thanks so much Donelle, so glad your family enjoyed!