5 from 3 votes
Black Bean and Corn Quesadillas on TastesBetterFromScratch.com
Black Bean and Corn Quesadillas
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins

Black Bean and Corn Quesadillas are cheese tortilla filled with a mixture of black beans, corn, onion, and bell pepper. 

Course: Main Course
Cuisine: American, Mexican
Keyword: black bean quesadilla, cheese quesadilla
Unit: clove, cup, heaping cup, large, ounce can, small, teaspoon
Servings: 4
Calories: 295 kcal
Author: Lauren Allen
  • 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
  1. Add olive oil to a large skillet over medium high heat. 

  2. Add the onion and bell pepper and saute for 1-2 minutes. 

  3. Add garlic and saute for 30 seconds. Add black beans, corn, salsa, brown sugar, cumin and chili powder and stir to combine. 

  4. Reduce heat. Melt a teaspoon of butter In another large skillet. 

  5. 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. 

  6. 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. 

  7. Use a large spatula to carefully flip the tortilla to the other side. Cook until cheese is melted and bottom tortilla is golden brown. 

  8. Serve with sour cream and salsa.

  9. You might also like this Italian Grilled Cheese Sandwich!