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The Best Ever Black Bean and Corn Quesadillas

Updated on July 14, 2018
VVanNess profile image

Victoria is a stay-at-home mom, author, educator, and blogger at Healthy at Home. She currently lives in Colorado with her family.

Black Bean and Corn Quesadillas
Black Bean and Corn Quesadillas

So I created this dish for my wonderful sister-in-law, who is a vegetarian, for when she came to visit us for a week. I knew that I wanted at least a week's worth of vegetarian dishes for her, and yet wanted meals that could include protein for my husband.

This, by far, was the best dish of the entire week! My husband even loved it without having to add hamburger or chicken. Really, how can you go wrong with black beans, corn and tortillas?!

They literally only took a few minutes to make, they made for an amazingly delicious, filling meal, and were a great snack to whip up fast when we were hungry during the day.

I have made this several times since she came to visit because we liked it so much! And what's better is that you can make it your own with just the toppings. Guacamole, salsa, sour cream, or even queso would all make great dippers for these quesadillas.

But if you really want to make this your own dish, make your own tortillas and salsa as well. But you'll have to stick around until the end of the recipe to get the links those delicious instructions.

5 stars from 2 ratings of Black Bean and Corn Quesadillas

Cook Time

Prep time: 5 min
Cook time: 5 min
Ready in: 10 min
Yields: Serves 8 people 1 quesadilla each

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Black Bean and Corn Quesadillas
Black Bean and Corn Quesadillas | Source


  • 1 (15.5oz) can black beans
  • 1 (10oz) can yellow corn
  • 1 small yellow onion
  • 1/4 cup salsa, (or make your own)
  • 1 1/2 cup shredded cheese
  • 1 tablespoon brown sugar
  • 2 teaspoons olive oil
  • 2 tablespoons butter
  • 1/4 teaspoon red pepper flakes
  • 8 regular flour tortillas, (or make your own)


  1. These are SO easy to make. You'll be shocked you didn't make these delicious quesadillas sooner!
  2. First we need to cook and mix our filling. Start by heating your olive oil in a large saucepan on medium heat.
  3. While your oil is heating, peel and finely chop your onions into very small pieces. Dump them into your heating oil and cook them gently until soft.
  4. When your onions are cooked, open up your corn and black beans and drain them in the sink.
  5. Add both cans of vegetables into your saucepan with your onions, and mix thoroughly.
  6. Now add in your tomato salsa. (If you would like to use your own homemade salsa, find my salsa recipe at Mix well.
  7. Finally add in the brown sugar and red pepper flakes. These are kind of my secret ingredients that really make these quesadillas amazing. Now they're yours.
  8. Lower the stove temperature to low, mix everything well, and cook together for approximately 3 minutes.
  9. In the meantime, in another skillet, melt your butter and prepare your tortillas. There's no need to heat these ahead of time, but you may want to separate them from each other ready to be cooked.
  10. One at a time, place a tortilla flat down in the skillet, and cover it with a single layer of cheese to the edges. I say this because that is what will seal your tortillas together. 1/8 of a cup of cheese should do it.
  11. Before the cheese melts, spread about 2/3 cup of your bean mixture across the cheese on your first tortilla.
  12. Spread another 1/8 cup of shredded cheese on top of your bean mix, out to the edges, and place another tortilla on top.
  13. Press down on the tortilla to seal it all down, cook for about 2 minutes, until the cheese is melting, and then flip it over.
  14. Press down again on the tortilla to seal it all down, cook for about 2 minutes, and then slide it out onto a plate.
  15. Cook all of your remaining quesadillas the same. Tortilla, cheese, bean mixture, cheese, tortilla.
  16. Press, cook, and flip, press, cook, and you're done.
  17. These are going to be so good, you'll be surprised. Yummy! Yummy!

Nutritional Information

Nutrition Facts
Serving size: 1 quesadilla
Calories 168
Calories from Fat54
% Daily Value *
Fat 6 g9%
Saturated fat 1 g5%
Carbohydrates 25 g8%
Fiber 6 g24%
Protein 6 g12%
Sodium 235 mg10%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
The Sign of a Great Meal
The Sign of a Great Meal | Source

As promised, here you can access my recipes for The Best Ever Fresh Homemade Tomato Salsa, Making Your Own Flour and Corn Tortillas, and even Making Your Own Homemade Tortilla Chips.

We are huge fans of Mexican food in our home. We always have some sort of Mexican dish such as enchiladas, burritos, nachos, quesadillas, tacos, or tostadas cooking in our kitchen.

Really, all you have to have on hand is refried beans, salsa, Hispanic type vegetables, some sort of meat, and some sort of tortilla on hand, and you've got yourself a Mexican dish!

Change it up and use chicken and cheese, onion and mushroom, tomatoes and green chilies, or any other mixture of yummy ingredients and make these great for your family.

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© 2013 Victoria Van Ness


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