Cheese Quesadilla with Black Beans and Corn

Crunchy, cheesy and oozing with flavor, this easy to prepare Black Bean Quesadilla is a go-to recipe in our home. It’s the perfect lunch to make in advance, its adaptable to various fillings, and travels easily as well.

This particular recipe uses black beans as the primary protein. We like to use black beans because they are full of fiber, high in protein, easily accessible, and inexpensive.

Quesadillas are such an amazing dish as it is so easy to use whatever you have available in your kitchen to make a tasty meal. This black bean and corn quesadilla is perfect for Meatless Mondays, which we try to incorporate into our eating habits. Other versions that we regularly make as well include chicken, ground turkey meat, and ground beef quesadillas.

No matter which version we are making, they take less than 10 minutes to prepare. Making them in advance is often a life saver for us, especially when rushing to get the kids off to school or when we go on a road trip.

Variations

• Southwestern: Black beans, bell peppers, corn, onion and cheese
• Mediterranean: Spinach, feta cheese, onions, peppers, red onion and mozzarella cheese
• Vegetarian: Sweet potatoes, mushrooms, beans, onions and cheese
• Breakfast: Eggs, turkey bacon, onions, tomatoes and cheese
• Pizza: Cheese, tomato sauce and pepperoni
• Dessert: Peanut butter/hazelnut spread, marshmallow fluff
• Chicken/Steak: Buffalo chicken or shredded chicken / sliced steak, onions, avocados, and cheese
• Ground meat: Ground beef/ground turkey, onions, peppers, avocados, and cheese
• Kid Friendly: Apple and cheese or peanut butter, banana, and chocolate chip

Why This Recipe Works?

• Super easy to make.
• Comes together in minutes.
• Readily available ingredients.
• Freezer friendly.
• Many variations.
• Perfect for school / work lunches.
• Great to bring in car on road trips or for a picnic.
• The Best Cheese Quesadilla ever!!

Main Ingredients

This recipe uses super easy ingredients that can be purchased from a local grocery store if they are not already in your kitchen. Read the Recipe Card for the measurements.

• Flour Tortillas – We use flour tortillas because they are so soft and pliable, and don’t fall apart easily like corn tortillas. This recipe uses the large size of these tortillas (10 inch wide), but you can easily use the medium (8 inches) if that is what you have available, but you might have some filling leftover.
• Black Beans – These standard beans work very well in quesadillas as they are soft, creamy, and mild. Black beans are a versatile plant-based protein that also add texture, color and lots of nutrients to both savory and sweet dishes. Feel free to use any bean of your choice in this recipe.
• Cheeses – We use both Cheddar and Monterey Jack cheese in this recipe. Shredded cheddar melts very well and adds a nutty and sharp flavor. Monterey Jack adds a mild, buttery flavor and also has excellent melting properties. You can use any melting cheese of your choice including Mexican blend, pepper jack, and mozzarella.
• Pepper – We use bell peppers as they taste great and also add a color splash.
• Red Onion – Adds some color along with a nice mild flavor.
• Spices – The inclusion of garlic, chili powder, cumin, oregano and paprika give this quesadilla a lot of flavor and a touch of heat. You can leave out the chili powder if you want to keep the flavor a bit more mild, or add more if you prefer more heat!

How to Make Cheese Quesadilla with Black Beans and Corn:

Step 1: Prep The Veggies

• Dice the red onion and peppers, chop the cilantro and mince the garlic.

Step 2: Cook The Veggies

• In a medium sized pan: Heat the olive oil over medium-low heat, add the red onions and garlic and sauté for 2-3 minutes, until onions have softened.

• Add the black beans, corn, bell peppers, chili powder, cumin, salt, black pepper, oregano and paprika to the pan. Continue cooking for 3-4 minutes until the vegetables have heated through and softened slightly.

• Remove the pan from the heat and toss in the chopped cilantro.

Step 3: Assemble the Quesadilla

• In a large pan over medium-low heat, add a drizzle of olive oil and one of the tortillas. You can omit the olive oil here, as it is not completely necessary. We include a small amount of olive oil because we find that the quesadillas stays together and travel better, without crumbling, with the additional drizzle of olive oil to toast the tortillas.
• Layer 1/4 cup of the combined cheeses to half of the tortilla, add the veggie mix and layer with an additional 1/4 cup of the cheeses.

• Fold over the unfilled half of the tortilla creating a half moon shape. Press down gently with a spatula and continue to brown for 1-2 minutes.
• Carefully flip over and continue browning the other half for an additional 3-4 minutes or until golden and crispy on both sides.

• Remove from pan when finished and repeat this process three more times.

Cut into triangles and serve with a squeeze of lime, sour cream and salsa verde.